Easy Peasy Meringue puddings

I made a Womantic meal for the Boyfriend about a week ago, for no particular reason apart from I can’t remember the last time I cooked steak or when we ate at the table without the excuse of having guests… The scene was set – classic smoked salmon with lemon juice preceded steak and chips with home-made béarnaise, then a simple pudding of meringues that I dyed pink just to make him cringe at the corny romantic-ness of the whole thing.

Here is where I confess that I have never actually successfully made meringues using the traditional method. I didn’t actually know that one is supposed to put cornflour into the mix until last week. I tend to use Delia’s method of just egg whites and sugar. As I had a couple of egg whites left after making the béarnaise I thought it rude not to make meringues.

Makes about 10 or 12 meringues

For the meringues
2 egg whites
70g Caster Sugar
3 drops of red food colouring (if you want to make them pink)

For the filling
150ml Double Cream
3 heaped tbsp Icing sugar

  • Pre-heat the oven to 200 degrees
  • In a VERY clean bowl whisk the egg whites (make sure no shell has crept into the mixture) to soft peaks – this is the point where you could hold a bowl upside-down and the mix will not fall out, don’t over-whisk them otherwise they will begin to fall apart
  • Whisk in the caster sugar in 3 batches, you will see the mix gradually become shiny

  • Between batch 2 and batch 3 add in the drops of food colouring then continue to whisk in the third batch of sugar
  • Line a baking sheet with parchment paper taking care to have the shiny / smoother side upwards
  • Spoon several blobs onto the sheet leaving a space between each blob, just in case you did what I did and didn’t whisk it quite enough so they slightly collapse
  • Pop the tray into the oven and bake for about an hour
  • Turn the oven down to 140 degrees
  • While the meringues are cooking, whisk up the cream 
  • Once it is stiff add the icing sugar
  • Cover and set aside until just before serving
  • Take the meringues out and cool on a metal rack (or an upside down pizza tray if you haven’t got a metal rack)

  • To serve – pop a large dollop of the whipped cream mixture onto the base of a meringue, splot another meringue onto the cream and voila.

It’ll resemble a large macaroon and should be intensely sweet so although it’s not the largest of puddings one will be enough to please any boyfriends or friends with the sweetest teeth!

2 thoughts on “Easy Peasy Meringue puddings

  1. Just an idea, next time put a thin layer of rice krispies in chocolate, colour the outer meringues in a golden shade and your middle layer yellow. Bingo, you’ve got a meringue burger! More butch as well so Boyfriend won’t feel too girly!

  2. Mixing a teaspoon of cornflour AND a small teaspoon of vinegar into the stiffly whisked meringue gives it the crisp outside and soft marshmallow effect in the centre, which is great for Pavlova!
    LOVE Keith’s idea for meringue burgers!!

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