Ma Meringue

This aren’t just any meringues though. It’s the basic meringue recipe from The Ottolenghi cookbook. They’re famous for their meringues. I added a swirl of fruit coulis, which makes it really special. Lots of people swear by vinegar or cornflour and there’s allot of recipes for meringue out there but this one really is perfect. The meringue is crisp and sugary on the outside with a soft pillowy marshmallow centre and ripples of berry gorgeousness. Oh Heaven!

• Preheat the oven to 200 degrees. Spread the sugar evenly over a large tray lined with baking parchment. place the tray in the oven for about 8 mins or until the sugar starts to dissolve at the edges.
• Beat the egg whites in a free standing mixer until slightly frothy.
• Carefully pour the hot sugar slowly onto the whisking whites. Whisk on high speed for 10 mins or until cold. The mixture should be white, glossy and hold its shape in peaks.
• Turn the oven down to 110. Line 2 baking trays with greaseproof paper and plop large dollops of the mixture evenly spaced out onto the trays with a large spoon.
• At this stage you can swirl a teaspoon of the coulis through each meringue.
• Bake in the warm oven for 2 hours. The outside should be completely firm and the inside a little soft.
• Remove from the oven and leave to cool.

Serve with more berries and softly whipped cream. Gorgeous!

Also Yotam Ottolenghi and Sami Tamimi will be doing a day course in Ballymaloe Cookery School in July. Their style of cooking is so unique and imaginative, I could eat their food all day, I can’t wait!

Lilly x