There’s something about meringues that is pretty magical. Maybe it’s the way that a gloopy, anaemic liquid can be transformed into light, frothy clouds with just a whisk. Or maybe it’s the glossy, bright white mixture that appears once sugar has been added. It could be the texture after cooking, a perfect combination of crisp, soft and chewy. It’s definitely the wonder that only two basic ingredients, egg whites and sugar, can result in such a delicious treat.
Meringues can fit in equally well at afternoon tea or a fancy dinner party, and look impressive, but are easy enough that children love to make them. When we were small we had a wonderful step-by-step children’s recipe book which included a recipe for pavlova that we loved to make. Aged about 10 my little sister gave it a go all by herself. Unfortunately, she misread teaspoon as tablespoon and the end result was, shall we say, a little vinegary in flavour. A valiant attempt, but an advert for reading a recipe thoroughly if ever there was one.
I’d been contemplating making flavoured meringues a lot recently, and with four unused egg whites leftover from the custard I made last Sunday this seemed like the chance. I think the flavours I chose work perfectly together: the sharpness of the fruit, the bitterness of the dark chocolate and the intense sweetness of the meringue itself. If you want to try other flavours then go for it, but be careful when adding anything wet or runny as this can affect the texture of the meringue (for example, in this recipe don’t add any extra zest than stated because of the orange oil that will come with it). If you want plain meringues then just leave the added extras out, they will be just a scrumptious in their natural form.
Ingredients (makes about 14 meringues, depending on size) 4 egg whites 115g caster sugar
115g icing sugar