Author Notes: These meringues have the perfect consistency – a crisp melt-in-the-mouth outer shell and a marshmallowy centre. Served with a mixed berry sauce, they make a divine dessert. —Teresa Ulyate
Makes: 12
Ingredients
For the berry sauce:
-
3/4
cup mixed frozen berries
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3
tablespoons castor sugar
-
1/4
teaspoon vanilla extract
For the meringues:
-
3
large egg whites, room temperature
-
150
grams castor sugar
-
small pinch of salt
-
1
teaspoon vanilla paste
-
1 1/2
tablespoons ground almonds
-
fresh cream to serve
Directions
- Prepare the sauce by combining the berries and sugar in a small saucepan. Stir over a medium heat to dissolve the sugar, then boil gently for 8 mins, stirring regularly, until thick and syrupy. Stir in vanilla extract and leave to cool completely. Whizz in a food processor until smooth.
- Preheat your oven to 120°C and line a tray with baking paper.
- Whisk the egg whites until they form stiff peaks when the beaters are lifted. Gradually add the castor sugar (about one tablespoon at a time) while beating, and beat well between each addition. Whisk in the salt and vanilla paste.
- Drop heaped tablespoons of the meringue mixture onto the prepared tray. Finally, sprinkle the ground almonds over the meringues.
- Bake the meringues for 1 hour. Switch the oven off but leave the door closed, and allow the meringues to dry out for a further hour.
- Serve the meringues with fresh cream and the berry sauce. Store any leftovers in an airtight container. The sauce should be stored in the fridge.
![Vanilla bean and almond meringues with a mixed berry sauce. 2 Vanilla bean and almond meringues with a mixed berry sauce.](https://wikirecipes.net/wp-content/uploads/2019/04/c2b17c64-eb2b-4136-b32f-5040956ef7db-Vanilla_bean_and_almond_meringues_9823_.jpg)
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Photo by Teresa Ulyate
![Vanilla bean and almond meringues with a mixed berry sauce. 3 Vanilla bean and almond meringues with a mixed berry sauce.](https://wikirecipes.net/wp-content/uploads/2019/04/7344319d-fa44-49b9-88e1-49afb09aad71-Meringues_side_shot_1800.jpg)
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Photo by Teresa Ulyate