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Sweet Meringue Clouds with Sweetened Cream, Berries & Flowers | DonalSkehan.com
  • desserts-baking

Sweet Meringue Clouds with Sweetened Cream, Berries & Flowers

August 01

This is an uncomplicated showstoppers. Delicate meringues with crispy shells and pillowy centers are paired with sweetened cream and summer berries.

  • serves Serves 8
  • time 45mins + cooling time

Method

  1. 1. Preheat the oven to 150˚C /130˚C fan/300˚F/Gas Mark 2. Line two baking trays with baking parchment.
  2. 2. Place the caster sugar and egg whites into a free standing mixer and whisk on high for 10 minutes until glossy white peaks form. Using a spatula, gently fold in the cornflour and the white wine vinegar until fully incorporated. Using a large dessert spoon, place large spoonfuls of the meringue mixture onto the baking trays, spreading them out to give them room to puff up in the oven. Using a smaller spoon, create little dips in the meringue nests - these will hold the cream and berries once cooked.
  3. 3. Place the trays into the oven and immediately then the oven down to 120˚C/100˚C fan/250˚F/Gas Mark ½ . Bake for 40 minutes then turn off the oven and allow to cool completely with the door slightly ajar.
  4. 4. Whilst the meringue nests cool, reserve the smallest strawberries you have to use for decoration - save roughly half of them - and with the rest, roughly chop and place into a bowl. Add half of the raspberries and then sprinkle over the caster sugar. Carefully mix in the vanilla bean paste and set aside for 20 minutes to macerate.
  5. 5. Once the meringues have cooled completely, whip the cream with the icing sugar and vanilla bean paste to very soft peaks - being careful not to over-whip it.
  6. 6. To assemble, divide the sweetened cream between the meringue nests then spoon over the macerated berries first. Halve your reserved strawberries and use them to garnish the nests along with the reserved raspberries. Finally, decorate with your edible flowers and mini basil leaves. Serve with the macerating liquid for drizzling.

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Ingredients

11oz caster sugar

6 egg whites

1 tbsp cornflour

1 tsp white wine vinegar

For the sweetened cream:

10oz double cream

2 tbsp icing sugar

1 tsp vanilla bean paste

For the macerated strawberries & raspberries:

3.5oz strawberries, hulled

3.5oz raspberries

1 tbsp caster sugar

½ tsp vanilla bean paste

To serve:

Edible flowers

Mini basil leaves

325g caster sugar

6 egg whites

1 tbsp cornflour

1 tsp white wine vinegar

For the sweetened cream:

300ml double cream

2 tbsp icing sugar

1 tsp vanilla bean paste

 

For the macerated strawberries & raspberries:

100g strawberries, hulled

100g raspberries

1 tbsp caster sugar

½ tsp vanilla bean paste

 

To serve:

Edible flowers

Mini basil leaves

You'll Need

Two baking trays

Parchment paper

Free standing mixer