Heart Meringues
Since having our children we've never really done a "big" Valentines Day. We hire a nice film, maybe grab a nice bottle of wine and cook up our favourites dishes. But this year I'm gluten free and would adore something special so when Taste & Smile sent this recipe through I lit up. How fabulous and fun do these look? You can make these ahead too. Why not check out their page for more delights?
Pretty as a picture, these
pastel meringue hearts make a stunning finale to a Valentine’s dinner à deux.
Makes: 2
pairs
Prep time: 30 minutes
Cooking time: 1 hour
for the meringues
60g (2½oz) Tate & Lyle Fairtrade Golden Caster
Sugar
1 large egg white, about 30g
(1¼oz)
Squires Kitchen mint green
paste food colour
for the filling
65ml (2½floz) double cream
110g (4oz) jar cherry
compôte
Tate & Lyle Fairtrade Icing Sugar, for dusting
Squires Kitchen
crystallised natural whole roses
You will also need 2 baking
trays lined with parchment paper, a 8cm (3¼”) heart-shaped cutter and a piping
bag fitted with a star nozzle.
Preheat the oven to 200°C/Fan180°,
400°F, Gas 6.
Using the cutter, draw 4
heart shapes with a pencil on the 1 of the sheets of parchment paper, spaced
apart as the meringues will spread a little. Turn the paper over so you don’t
get pencil on the undersides of the meringues.
Tip the sugar onto the
remaining baking tray and spread it out in an even layer. Warm through on the
middle shelf of the oven for about 3-4 minutes or until the sugar feel hot to
touch and has lightly coloured, stirring once. Don’t let it caramelize. Pour into a small bowl.
Reduce the oven heat down
to its lowest, 110°C/Fan90°C, 225°F, Gas ¼.
As soon as the sugar is
ready, using an electric mixer, add the white to the bowl and whisk at high
speed until it is light and foamy, for about 1 minute. Slowly add the hot
sugar, a dessertspoon at a time, and continue whisking until the mixture has
cooled and is very thick and glossy. Scrape down the sides halfway through.
This will take about 5 minutes.
Using a fine skewer or
toothpick, add a little of the colouring, briefly whisk again and check that
it’s the colour you’d like, if not, add some more.
Use a little of the
meringue to stick down the paper on the baking tray. Spoon the mixture into the
piping bag and pipe the heart shapes.
Bake on the middle shelf
of the oven for 55-60 minutes. The meringues are ready when they are crisp on
the outside and the bases are dry and not at all sticky. Turn off the oven and
leave them to cool in the oven for a few hours or overnight.
To assemble, lightly whisk
the cream, divide between half of the meringue hearts, spoon on the cherry
compôte, then top with the remaining hearts.
Arrange on plates, lightly dust with
Tate & Lyle Fairtrade Icing Sugar,
decorate with the crystallised
roses and serve.
Make-ahead
The meringues can be made
up to 2 weeks ahead and stored in an air-tight container.
Ooh these look delicious! :) xx
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