Tag Archives: meringue

Rather Luscious Rhubarb and Ginger Pavlova

Absolutely bloody gorgeous (ABG) – saw James Martin do this a few weeks ago on TV and thought I’d give it a bash. I used my favourite meringue recipe though, from Lisa Faulkner, but incorporated James’ suggested divine flavours of rhubarb and ginger. This will be repeated!

Serves 6 – 8

What you need…

for the meringue

1 x baking tray, lined with parchment

3 egg whites

Pinch of salt

250g caster sugar, plus 3 – 4 teaspoons for the cream

1 teaspoon vanilla extract

1 teaspoon malt vinegar

3 teaspoons diced ginger in syrup

for the topping

1 x baking tray

600g rhubarb, cut into 5cm pieces

1 tablespoon ginger syrup

300ml double cream

Caster sugar, to taste

2 teaspoons diced ginger in syrup

What to do…

First, to the rhubarb. Preheat your oven to 200˚c / 400˚f/ gas 6.  Scatter the rhubarb evenly across the baking tray and then drizzle with 1 tablespoon of syrup from a jar of diced ginger in syrup. Roast for 10-15 minutes, until just soft. Set aside to cool.

Reduce your oven to 140°c / 275°f / gas 1.

Using an handheld electric whisk, beat the egg whites and salt together until very stiff. Then, gradually whisk in the 250g caster sugar until it forms stiff peaks – this takes 3 – 4 minutes. Fold in the vanilla extract , vinegar and ginger.

Plop the meringue mixture onto your baking tray, gently spreading it to roughly create a 23cm circle. Pop it into the oven and leave for 1 hour until firm. Then – and this is key – switch the oven off but leave your meringue in for a further 30 minutes with the door closed.

Remove from the oven and leave to cool completely. Discard the lining paper and put your meringue onto a pretty serving plate.

Whisk the cream, roasting juices from the rhubarb and diced ginger together with and 3 – 4 teaspoons of caster sugar (the amount of sugar depends on your personal taste) until stiff and then pile on top of the meringue. Arrange the rhubarb on top, stand back, admire your handy work and then serve – a gooey chewy meringue middle is complemented by sweet, crisp exterior. Sweet, cloud-like cream and slightly tart rhubarb, all the with gorgeous backdrop of ginger – ABG!

Inspired by…

James Martin Lisa Faulkner

How easy…

Very, very easy and simply delicious!

 

Orange and Strawberry Cupcakes with Toasted Meringue Cloud Topping

OK, so I should tell you from the outset that in the original recipe, the ingredients included zest of lemon and lemon curd; however in my cupboard there was only orange curd so the recipe was adjusted to accommodate. And I must say, these little darlings are absolutely delightful – light fluffy sponges topped with the zesty orange curd and a cloud of sweet meringue – heavenly!

Makes 12

What you need…

1 x 12-hole muffin tin, lined with paper cases

1 x icing bag and large nozzle(optional)

1 x chef’s blow torch (optional)

100g butter, chunked

150g self-raising flour

150g caster sugar

3 tablespoons milk

2 happy eggs

Zest of 1 orange, finely grated

7g freeze-dried strawberries (available from all major supermarkets)

for the meringue topping

100g-ish orange curd (roughly half a standard jar)

2 happy egg whites

100g caster sugar

What to do…

Preheat your oven to 180°c / 350°f / gas 4.

To the sponges: tip all the ingredients except the freeze-dried strawberries into your food processor and whizz until light and fluffy. Fold in three-quarters of the strawberries and then divide the mixture evenly between the 12 cupcake cases. Pop them into the oven and bake for 20 minutes, until risen, springy and golden.

Remove from the oven and decant from the muffin tin onto a wire rack to cool.

When cold, using a sharp little knife to cut out a circle off the top, roughly the size of a £2 coin from each cake, scooping out a walnut-size piece of sponge to leave a hole. Use a teaspoon to fill each hole with the orange curd – right to the top of the cake.

Use a handheld electric whisk to beat the egg whites until they are stiff, then gradually add the sugar, whisking the whole time, to create a lovely stiff, glossy meringue.

Either use a spoon to plop the meringue on the top of each cake or gently spoon the mixture into an icing bag and pipe the meringue on the top in as creative and majestic a structure as you fancy. Again, a choice: either take a chef’s blow torch to them, toasting the meringue so that it has lovely golden crispy edges or pop them under the grill to achieve the same affect – don’t walk off – they only take a minute! Sprinkle with the remaining freeze-dried strawberry morsels and serve – a heavenly delight!

Tips…

If you want to try the original recipe, swap the zest of 1 orange for the zest of 1 lemon and replace orange curd with lemon curd.

Haven’t tried it yet, but I did wonder about adding chocolate chip cookies to the sponge rather than the fruit zest and replacing the orange curd with chocolate spread and tipping chocolate sprinkles over the meringue – will do this the next time the grandkids are up and let you know!

Inspired by…

Mary Berry

How easy…

Really very easy and I love that you can make the sponges in advance, finishing them off with their glorious meringue topping just before you want to eat them.