A Farmer’s Meringue

22 Dec 2011

Richard’s favourite Christmas dessert is a massive. sloppy meringue covered with loads of cream and fresh fruit. Pavlova, roulade…anything of the like, and he goes crazy for it. I finally got around to attempting meringues this week as a holiday treat ‘just for him’

{20. 12.11 text message conversation}

Farmer: Did you make them yet?

Me: Make what? I am whipping the meringues right now, can’t talk

Farmer: Yes, meringues

Me: Yes, meringues! Speak tonite

Farmer: Did they turn out good?

Me: You can try one tonite *nearly drops phone into bowl of stiff peaks of egg whites*

Farmer: Right so x *back to feeding cattle*

Me: x

They worked. A few cracks, but oh… so… softly-crunchy-melt-in-your-mouth-delicious.
He told me that if that is all he got for Christmas, he’d be one satisfied farmer.

Here’s the recipe. Very simple….just don’t overwhip and if you have a fan oven start at 140 and turn down to 130.

Farmer’s Meringue

Makes 4 Large “Farmer Size” or 8 Small Meringue Nests

2 Large eggs

4 oz/110 g caster (superfine) sugar

Preheat oven to 300F/150C /Gas Mark 2

Place the egg whites in a large bowl and, using an electric hand whisk on a low speed, begin whisking. Continue for about

2 minutes, until the whites are foamy, then switch the speed to medium and carry on whisking for 1 more minute.

Now turn the speed to high and continue whisking until the egg whites reach the stiff-peak stage.

Next, whisk the sugar in on fast speed, a little at a time (about a dessertspoon), until you have a stiff and glossy mixture.

Spoon 8 heaped dessertspoons of the mixture on to your baking sheet lined with parchment paper, spacing them evenly.

Then, using the back of the spoon or a small palette knife, hollow out the centres.

Don’t worry if they are not all the same shape – random and rocky is just right.

Next, place the baking sheet on the centre shelf of the oven, immediately reduce the heat to gas mark 1, 275°F (140°C) and leave them for 30 minutes.

After that, turn the oven off and leave the meringues to dry out in the warmth of the oven until it is completely cold (usually about 4 hours).

Serve topped with cream and fresh fruit or berries!

The winner of the beautiful book, A Taste of Cork, is Annetje Roodenburg!  Congratulations Annetje and thanks again to everyone else who left a lovely comment here. Annetje, please email me at imen.producer@ireland.com with your mailing/postal address.

Nollaig Shona Duit,

Imen

Photos and Styling by Imen McDonnell 2011 {Shot with Loftus lens Hipstamatic}

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