Almond meringue with summer berries

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Almond meringue with summer berries might be a recipe you should try. For 99 cents per serving, you get a side dish that serves 8. One serving contains 224 calories, 5g of protein, and 5g of fat. If you have double cream, icing sugar, sugar, and a few other ingredients on hand, you can make it. A couple people made this recipe, and 78 would say it hit the spot. The Fourth Of July will be even more special with this recipe. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes about 1 hour and 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 45%, which is solid. Similar recipes are Almond Meringue Baskets with Lime Curd & Berries, Wild Berries Surrounded By The Meringue, and Cherry-Berries Meringue Torte.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 70 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oven to 190C/170C fan/gas 5. Scatter the almonds on a baking sheet and roast for 6-8 mins until golden. Very coarsely grind them in a small food processor, then set aside. Lower oven to 160C/fan 140C/gas 3. Line a baking sheet with non-stick baking parchment. Beat the egg whites in a scrupulously clean mixing bowl until stiff peaks have formed. Tip in half the sugar and beat again until stiff peaks are formed once more. Using a metal spoon, deftly fold in the remaining sugar a spoonful at a time, followed by most of the almonds (keep a small handful back). Tip the meringue onto the lined sheet and spread it out quite roughly to a 20cm circle. Scatter over the reserved almonds. Bake for 20 mins, reduce the temperature to 140C/120C fan/gas 1, then bake for a further 40 mins. Let meringue cool in the oven with the door ajar or on the side as you wish. While the meringue is baking, and if you wish to add the glamour of a raspberry ripple to the cream, make a few spoonfuls of pure by pressing 125g of the raspberries through a sieve. When nearing the moment for assembly, whip the cream until soft and cloudy. Lightly ripple through about half, or more, of the raspberry pure through the cream. You can serve the rest separately on the side. Place the meringue upon a handsome dish. Spoon the whipped cream liberally over the meringue. Slice the strawberries in a random manner. Heap the berries atop the cream, and offer any remaining fruit separately. Sift over the icing sugar. Take to the table and take a bow.

 

Step by step:

1. Heat oven to 190C/170C fan/gas

2. Scatter the almonds on a baking sheet and roast for 6-8 mins until golden. Very coarsely grind them in a small food processor, then set aside. Lower oven to 160C/fan 140C/gas

3. Line a baking sheet with non-stick baking parchment.

4. Beat the egg whites in a scrupulously clean mixing bowl until stiff peaks have formed. Tip in half the sugar and beat again until stiff peaks are formed once more. Using a metal spoon, deftly fold in the remaining sugar a spoonful at a time, followed by most of the almonds (keep a small handful back). Tip the meringue onto the lined sheet and spread it out quite roughly to a 20cm circle. Scatter over the reserved almonds.

5. Bake for 20 mins, reduce the temperature to 140C/120C fan/gas 1, then bake for a further 40 mins.

6. Let meringue cool in the oven with the door ajar or on the side as you wish.

7. While the meringue is baking, and if you wish to add the glamour of a raspberry ripple to the cream, make a few spoonfuls of pure by pressing 125g of the raspberries through a sieve.

8. When nearing the moment for assembly, whip the cream until soft and cloudy. Lightly ripple through about half, or more, of the raspberry pure through the cream. You can serve the rest separately on the side.

9. Place the meringue upon a handsome dish. Spoon the whipped cream liberally over the meringue. Slice the strawberries in a random manner. Heap the berries atop the cream, and offer any remaining fruit separately. Sift over the icing sugar. Take to the table and take a bow.

Nutrition Information:

covered percent of daily need