Meringue with red fruits for easter
Yes I am on an easter roll..today I share with you a recipe featured in this months Delicious Magazine from the Netherlands. This meringue will surprise you and its so easy to make, you can’t go wrong here. My family and friends loved it and in a short time I’ve made it twice already.
So what are my recommendations?
– I suggest you use fresh fruits as I made the recipe the first time using frozen red fruits and I got an enormous amount of liquid making my tart soggy. I think using fresh fruit will make a huge difference.
– There are two ways described to process the meringue. One to bake it all at once, but I used the other technique, baking the tart first, letting it cool off and then putting the little meringue puffs on top and use a blow torch to caramelize them.
Recipe for a Meringue with Red Fruits
1/2 portion of meringue (see below)
1 tsp ground cinnamon
1 roll of refrigerated puff pastry (± 270 g)
500 g raspberries, berries, blueberries, strawberries (fresh!)
4 TBsp of jam sugar
icing sugar for coating
Pre heat the oven to 200ºC.
Use a baking tin with dimensions ± 15×30 cm and grease it with some butter.
Lay your puff pastry flat out and put the baking tin on top.
Cut the dough off 2 cm bigger than the baking tin on all sides.
Cover your baking tin with the puff pastry.
In a bowl mix the red fruits and jam sugar.
Add the fruit mixture on top of the dough.
Bake the tart in 25-30 minutes till your puff pastry is nice and golden brown.
Let it cool off on a rack.
In the meantime start making the meringue.
Once your meringue is done, add in the cinnamon, icing sugar and corn flower and mix well.
Use a piping bag to create nice cinnamon meringue puffs on top of your tart.
Now bring out the blow torch and caramelize your meringue puffs golden brown.
Dust with a bit of icing sugar.
Tip! Nice to serve a scoop of vanilla ice cream next to the tart.
Basic recipe meringue
For 1 portion
4 egg whites (M)
100 gr fine crystal sugar
100 gr icing sugar
2 heaped tsp corn flower
In a clean and dry mixing bowl, add the egg whites with a pinch of salt using a hand mixer.
You want the egg whites to firm completely.
While whisking add in the crystal sugar in small portions.
Your done when you can turn the bowl up side down without the meringue falling out.
Mix in the icing sugar and corn flower.
If you liked the recipe for this meringue with red fruits be sure to check out my other recipes or check the recipe index here. I also made some more easter recipes including this Mango Lassi and Scrambled eggs with truffle and shrimps.