Summer Time and the Pudding is Easy

There is something so very appealing about a perfect white meringue nest covered in cream and studded with beautiful seasonal fruit. People may think that meringues are too complicated to bother with, but we assure you that they are not! And homemade meringues are so far superior to those powdery shop-bought versions that it’s really not even worth comparing them.

Luscious Meringues ready for piping (Photo: Nigel Denham)

Luscious Meringue ready for piping (Photo: Nigel Denham)

As it is now August and so many lovely fruits are in season, we have decided to share with you one of our Gables favourites – Meringue Fruit Baskets. Our students make these baskets as part of our Four Week Intensive Course and they are often surprised to find out how easy it is to make professional looking and (more importantly!) delicious tasting meringues. If you are not a confident piper then you can spoon the mixture into four equal rounds, which may not look quite so impressive but will still taste fantastic. Remember: Make sure all your equipment is clean and free from grease before you start or you will face meringue disappointment!

(Photo: Nigel Denham)

(Photo: Nigel Denham)


Makes 4

2 egg whites

125g (4oz) Caster Sugar

Whisk the egg whites with an electric whisk until firm. Add the caster sugar, 1 tsp at a time and whisk until the mixture is firm and shiny.

Use a medium star nozzle and pipe circles, on baking parchment, building up the sides to form a basket.

Bake in a preheated oven at 120⁰C for about 1 ½ hours until firm. Allow to cool.

Fill baskets with whipped cream and seasonal fruit.

Our favourite combination is peaches and blueberries, the flavours and colours complement each other beautifully, but you can be as adventurous as you like! These meringue baskets can also be adapted to the changing seasons. We even serve a Christmas version with warm cooked apples and cinnamon.

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