If you’ve seen me on Instagram you would see that I was recently road tripping around Cork and Kerry in Ireland. Although the campervan we had was tiny and cosy, the freedom we had more than made up for it. Seven days of freedom, going at our own pace and bunking down wherever we felt like it for the night. If you’ve had the privilege to visit the emerald isle, you will know how beautiful, rustic and green it is here. I’m always blown away by how green the landscape is. We had sunshine and a tonne of rain and wind. But it wouldn’t be an Irish holiday without a bit of rain. I'll share more photos of this trip soon.
This week, I want to share this very simple meringue combination I rustled up before I went away. It’s basically a plain meringue with a dollop of whip cream with lychees and passionfruit. A light, summery and tropical combination that is perfect to end a meal. It couldn’t be easier.
Makes 6-8 mini meringues
4 egg whites at room temperature
200g caster sugar
1/4 tsp cream of tartar
1/4 tsp vanilla essence
Pre-heat the oven to 140C/285F/Gas Mark 1.
Add egg whites to a clean bowl and whisk on low to begin with. Once it starts to get foamy, increase the speed to medium and whisk until stiff peaks form. Add the caster sugar 1 tablespoon at a time until incorporated into the mixture. This should take 5-10 mins. Next add the cream of tartar and the vanilla essence. The mixture should be smooth, glossy and have stiff peaks. To check that the sugar has dissolved, take a bit of the mixture and rub it in between your fingers. It should not feel grainy – if it is then continue to whisk until it no longer feels grainy.
Spoon the mixture in round dollops on a tray lined with baking paper. Bake for approximately 45 mins – they should be dry. Turn the oven off and allow the meringues to cool completely in the oven with the door slightly open.
Serve with whipped cream, lychees and passionfruit.