Happy January everyone! This Saturday was my friend’s birthday and I decided to surprise her with a dessert. I saw the recipe for these in a cookbook I got for Christmas: Classic Artisan Baking by Julian Day. It’s got a bunch of really great, classic British baked goods in it that I just couldn’t wait to try, and this is the very first one! These meringues are super light and melt on your tongue. To me, they taste a lot like cotton candy (which is one of my favorite sweets!). Any type of fruit would work well on these. I really wanted raspberries for on top but because they aren’t in season I went with nectarines. The tartness of a slice of nectarine balances very well with this sweet meringue. I topped each meringue with Cool Whip, but the recipe below includes a whipped cream recipe.
I really enjoy baking, but I love shooting food photography even more. Sometimes I will bake something just because I think it will photograph well! This is by no means a food blog, but I’ve decided if I post photos of something I’ve baked myself, I will post the recipe. So if you’d like to try your hand at making these little gems, here is the recipe.
from Classic Artisan Baking by Julian Day
(3) egg whites
1/2 teaspoon white vinegar
1/4 teaspoon vanilla extract
(1) cup caster/superfine sugar
2.5 cups whipping cream
(3) tablespoons caster/superfine sugar
Makes about 20
Preheat oven to 225 F. Put the egg whites, vinegar, and vanilla into a large, clean, grease-free bowl and whisk on high speed with an electric hand whisk until it has doubled in volume and stiff peaks are formed. Add about a third of the sugar and beat on high speed for 5 minutes until all of the sugar is dissolved. Repeat this process, adding the sugar a third at a time and beating for 5 minutes between each addition. The mixture should become stiff.
Scoop spoonfuls of the mixture onto the prepared baking sheets to form a nest shape. Bake the meringues in the preheated oven for about 60-80 minutes or until they sound crispy and hollow when tapped underneath. Turn off the oven and leave them to cool in the oven with the door ajar for about 30 minutes. Remove from the oven and transfer to a wire rack to cool completely.
To serve, whip the cream and sugar with an electric hand whisk until soft peaks are formed. Sere the meringue nests topped with whipped cream and fresh fruit of your choice. The meringues will keep for 14 days in an airtight container, or can be frozen for up to 2 months.