Marbled fruity meringues
Try these deliciously sweet, marbled meringues with a generous helping of fruity conserve, a treat fit for royalty.
Just like the chocolate moelleux, no one quite knows exactly the origins of the meringue. With many theories surrounding its original founder: from a 17th-century author, Elinor Fettiplace, to an 18th-century Swiss pastry chef, Gasparini, and even the King of Poland at the time, Stanislaw Leszcyński (who later became Duke of Lorraine), the backstory of this sweet treat is quite the mystery. Nevertheless, the current form of meringue began in the 19th-century, where it soon conquered the hearts of kings and queens throughout Europe.
Marbled Fruity Meringues
Deliciously sweet meringues with a generous helping of Bonne Maman Conserve
- 240 g white caster sugar
- 120 g (4 egg) whites (at room temperature)
- 8 tbsp Bonne Maman Conserve
Heat the oven to 200C, fan oven 180C, gas mark 6.
Spread the sugar over a baking sheet lined with baking parchment and put in the oven for 5-8 minutes or until the sugar just begins to melt around the edges, but not caramelise.
- Meanwhile, put the egg whites into a large mixing bowl. Just before the sugar is ready whisk the egg whites until frothy.
- Take the warm sugar from the oven and immediately reduce the oven temperature to its lowest setting.
- Continue whisking the egg whites, slowly adding the sugar until the mixture is very stiff, glossy and cool.
- Line 2 baking sheets with baking parchment and spoon the meringue mixture into eight generous blobs, leaving space for them to expand in the oven.
- Now, drizzle a spoonful of conserve over each meringue and swirl into the mixture using the point of the spoon.
- Put the trays in the oven and leave for several hours or until crisp on the outside and ‘hollow’ when tapped on the bottom. It should take between 4 – 6 hours.
- Now turn the oven off and leave the meringues in there to cool completely.
- Serve with whipped cream and fresh fruits.
Do take the time to weigh the egg whites, it does make a difference.
Store the meringues in an airtight container and use within 2-3 days.
You can find more recipes from Bonne Maman here
Lead photo credit : Marbled Fruity Meringues , courtesy of Bonne Maman
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More in Bonne Maman, Desert, Fruit, fruity, Meringue, Sweet
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