Festive fruit meringues
- 1 package Driscoll's strawberries (14 ounces/400 gram)
- 1 package Driscoll's raspberries (4½ ounces/125 gram)
- 1 package Driscoll's blackberries (4½ ounces/125 gram)
- 1 package Driscoll's blueberries (4½ ounces/125 gram)
- 2 ounces/50 gram of icing sugar
- 1½ ounces/40 gram flaked almonds
- 4 egg whites
- 1 teaspoon baking powder
- 4½ ounces/130 gram granulated sugar
- 15 drops of almond extract
- 2 tablespoons of granulated sugar
- juice of ½ lemon
- 150 ml whipping cream
- 20 drops of vanilla extract
- a few fresh mint leaves
60 minutes | Cook time: 2.5 hours | 8 | dessert | spring | difficult
- Spread the almonds on a baking sheet and put in a preheated oven on 200 C˚ until they are golden brown.
- Leave the almonds to cool down entirely.
- Turn the oven to 110 C˚.
- Ground the almonds and icing sugar in a kitchen machine until the almonds are very fine.
- Whisk the egg whites and baking powder with an electric mixer on low speed until the egg whites are foamy.
- Add the almond extract and mix on high until stiff.
- Add the granulated sugar, 1 tablespoon at a time, until the egg whites are shiny and firm.
- Fold the almonds gently through the egg whites.
- Line 2 baking sheets with baking paper and using two spoons, make 8 little heaps of the mixture.
- Spread each heap with the back of a large spoon so that it's about 3 inches wide.
- Bake the meringues for 2½ hours. They should be crispy with a pale straw colour and should be lifted easily off the paper.
- Leave to cool on the baking sheet for 10 minutes, then gently peel them off the paper.
- Mix the fruit, sugar and the lemon juice in a bowl.
- Cover and leave to stand in the fridge for at least an hour.
- Whisk the cream, icing sugar and vanilla in a medium bowl.
- Place in the fridge.
- Place a meringue on a plate and fill each with cream and fruit.
- Garnish with some mint.