|strawberry and hazelnut meringues|
Looking at the dish, beautifully photographed by Jonathan Buckley, I have no idea how the hell they managed to get perfectly white meringues. I’m guessing either a little Photoshop jiggery pokery was involved or the meringues did not contain any fruit - because as soon as you cook fruited meringues they will become a milky-coffee colour. Despite their less-than perfect colour, they tasted wonderful anyway.
Makes about 10 meringues
Skill level: Medium
vegetable oil, for greasing
4 egg whites
110g granulated sugar
110g caster sugar
a pinch of salt
zest of 1 lemon, grated
200g strawberries, finely chopped
50g hazelnuts, chopped and toasted until golden,
1 x 284ml carton of double cream
- Preheat the oven to 110C / Gas Mark ¼.
- Lightly rub a little oil over greaseproof paper, then your baking tray. (You cold use pre-prepared baking parchment or silicone instead).
- Ensure that you use a large and very clean mixing bowl. If there is any trace of grease on the bowl, your egg whites will not whisk properly.
- Whisk the egg whites until stiff. They should look a little dry, with no liquid swilling at the bottom of your bowl.
- Add the granulated sugar in 3 batches, whisking well in between each addition, until the white becomes stiff again.
- Using a metal spoon, lightly fold in the caster sugar, salt, lemon zest, strawberries and the hazelnuts. Use a metal spoon because it is harder to knock the air out of the mix, which happens if you use a wooden spoon.
- Put tablespoonfuls of the mixture on to the prepared baking sheet and place in the oven for about 2 hours, until crisp but slightly gooey in the middle.
- Turn off the oven and leave the oven door open. Leave the meringues to cool.