Those of you who know me, kow that I love meringues. I love baking them, photographing and most of all eatin them!
They are super versatile and can be paired with all sorts of toppings. There is a meringue recipe for every season and every occastion.
Best of all, you can make the meringues in advance along with the toppings. And meringues can easily last for a week when stored in a cool, dry place.
In this recipe, I have topped the meringue with orange curd and sugared cranberries paired with whipped cream, walnuts and fresh oranges. Could it get anymore christmassy than these colours?
In the recipe, I have not given the amount of whipped cream you need but you can get a tub and whip it up but if you want to be healthy, you can whip up greek yogurt instead. I used clementines to make the curd but you can make it with any kind of oranges.
Let’s get baking, my lovely friends
- 120 gram egg whites about four small eggs
- 240 gram white caster sugar
- 1/2 tsp cream of tartar
- 3/4 tsp cornflour
- 1/8 tsp baking powder
- 1/2 tsp vanilla extract
Make Mango Curd
- 75 ml orange juice
- 1 tbsp orange zest
- 1 gram egg
- 75 gram sugar
- 75 gram butter unsalted
- 1/2 tbsp cornstarch or arrow root powder
- 250 gram cranberries
- 1 cup white granulated sugar
- Make sure to measure the ingredients as you need the exact amount for this recipe.
- It's extremely important that all the utensils that use are completely dry and don't even have a hint of grease. A small amount of water and grease will destroy the meringues. I rub all the bowls, mixer blades, cutlery and piping bags with lime or lemon to remove grease from the pan and then use a dry dish cloth to remove any lemon residue.
- Pre-heat the oven to 175 degree centrigrade
- Spread the sugar in a baking pan and place it in the oven for seven minutes
- Remove sugar from the oven and mix in the corn flour and baking powder
- In parallel, start beating the egg whites using the whisk attachment on an electric mixer. Make sure that there is not even a hin of egg yolk as it will destroy the meringue. Whisk on low speed for 1-2 minutes until the eggs are foamy.
- Add cream of tartar
- Start beating at medium high speed for 2-3 minutes until the stiff peaks form. Stiff peaks are formed when the eggs turn completely white in colour and start to hold shape
- Then start adding sugar one tablespoon at a time to the egg whites. Make sure to bring the mixture back to stiff peaks after each spoonful of sugar
- This should take about 6-7 minutes in total (when using a hand-held electric whisk)
- Mix in the vanilla essence (optional)
- Pour the meringue mix on a parchment paper.
- Mold it in the shape of about 6 inch round cake. Then mold it in the shape of a volcano with a little well on the top for adding fruits – see pictures. Make sure that the parchment paper is wider than the base of the meringue as the meringue will expand during baking.
- If you want to add colour to the meringue, take aside 2-3 tbsp of the meringue and mix in the food colour of your choice. It's much better to use gel food colour for meringues.
- Turn the oven temperature down to 100 degrees centrigrade
- Bake the meringue for little over one hour. At no point, the oven door should be opened as it will produce cracks.
- After turning off the oven, I leave the meringue overnigth in the oven and open the oven door only in the morning. If you want, you can take meringue out after few hours in the oven
- Meringue can be made 2-3 days in advance. Store it in a cool, dry place
Make Mango Curd
- Beat the eggs and set it aside
- Mix in clementine juice and cornstarch until it's smooth paste
- Set a thick bottom pan on low heat and add in sugar, clementine juice and cornstarch
- Cook, stirring it constantly, until the mixture thickens and is bubbling. About 2-3 minutes
- Pour the hot mix in the beaten eggs while whisking furiously (it's super important to make sure the eggs don't turn into solids)
- Return the mix to the heat until it thickens, about 2-3 minutes. Keep stirring continuously
- Remove the mix from the heat and add in butter. Whisk until the butter melts
- Curd can be made in advance and kept in the fridge for a day
Assemble the Meringue
- Whip double cream until it's ligth and fluffy
- When ready to serve, gently tap the merigue to break it into smaller pieces
- Serve it topped with whipped double cream, orange curd, sugared cranberries, walnuts and fresh oranges
Make Sugared Cranberries
- Make sure to remove all the browned and softened cranberries. These cranberries will not taste good
- Add 1/3 cup of sugar to the pan and water to the pan and bring it to boil
- Simmer for 6-7 minutes for the syrup to thicken . Turn off the heat
- Add cranberries to the sugar syrup in batches so that they are fully coated with the sugar syrup
- Spread the cranberries in a single layer on a parchment lined tray. Let me them coo for an hour
- Roll the cranberries in the remaining sugar. Do this step in batches so that cranberries are full coated