Wealden Times | WT192 | February 2018 | Wedding supplement inside

Food
PUDDING
Meringue with Chantilly Cream and Raspberries
Prep time: 20 minutes Cooking time: 30-60 minutes
• 3 large eggs
• 175g caster sugar
• 125ml double cream
• 50g icing sugar + 1
tsp for dusting
• ¼ tsp vanilla paste
or ⅓ vanilla pod
seeds scraped out
• 100g fresh raspberries
1. Line a baking sheet with parchment paper. If
making heart shaped meringues draw two hearts on
the parchment paper and turn the paper over.
2. Separate the eggs placing each white in a cup or small
bowl before adding it to the whisking bowl. Discard
the yolks or refrigerate them for another use.
3. Whisk the egg whites in a clean mixing bowl on a
medium speed for 4-6 minutes until you have stiff peaks.
4. Continue mixing on a medium speed adding 1tbsp
of the caster sugar at a time. Leave 5 seconds between
adding each spoonful of sugar. The meringue mix should
be stiff and glossy when all the sugar has been added.
5. Spoon the meringue mixture onto the parchment paper
and shape into two heart, round or oval shaped nests.
6. Bake in the oven at 100°C (fan), 120°C (conventional
or gas) or in the simmering oven of an Aga until the
meringues sound crisp when tapped underneath and
are just off-white in colour. Put on a rack to cool.
7. To make the Chantilly Cream whip the double cream
and icing sugar to soft peaks then add the vanilla paste
or vanilla pod seeds and whisk for a minute more.
Chill in the fridge until you are ready to serve.
8. To finish the nests spoon the Chantilly Cream
into the middle of the meringues, top with
fresh raspberries and dust with icing sugar.
Tip
The meringues can be
made up to a day ahead
and stored in an
airtight jar.
wealdentimes.co.uk
124
simplynutritiousdelicious.com
@simplynutritiousdelicious