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Spiced winter fruit meringues


Serves: 8
timePrep time: 25 mins
timeTotal time:
Spiced winter fruit meringues
Recipe photograph by Jan Baldwin

Spiced winter fruit meringues


Serves: 8
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
256Kcal
Fat
16gr
Saturates
9gr
Carbs
25gr
Sugars
24gr
Fibre
2gr
Protein
3gr
Salt
0gr

Chris & Rachel Rowley

Chris & Rachel Rowley

Chris and Rachel Rowley started their popular Edinburgh supper club, Charlie and Evelyn's Table, in 2009. The name of the dining experience is a tribute to Chris's grandparents who were the former owners of the table.
See more of Chris & Rachel Rowley’s recipes
Chris & Rachel Rowley

Chris & Rachel Rowley

Chris and Rachel Rowley started their popular Edinburgh supper club, Charlie and Evelyn's Table, in 2009. The name of the dining experience is a tribute to Chris's grandparents who were the former owners of the table.
See more of Chris & Rachel Rowley’s recipes

Ingredients

  • 50g soft unsalted butter
  • zest and juice of 1 orange
  • 420g fresh figs, quartered lengthways
  • 2 sprigs of rosemary
  • 150g blackberries
  • 2 tbsp honey
  • 1 vanilla pod, split and deseeded
  • ½ tsp allspice
  • 150ml crème fraîche
  • 50g flaked almonds, toasted
For the meringues
  • 2 large egg whites
  • 50g light brown soft sugar
  • 50g caster sugar
  • 1 tsp white wine vinegar
  • 1 tsp cornflour

Step by step

Get ahead
Make the meringues a few days ahead; store in an airtight container in single layers. They can also be frozen. Roast the fruits a few hours ahead
  1. For the roasted fruit, preheat the oven to 200°C, fan 180°C, gas 6. Dot the butter over a roasting dish and add the orange zest and juice, figs, rosemary and blackberries. Bake for 5 minutes.
  2. Remove the roasting dish from the oven, drizzle with the honey and add the vanilla seeds, pod and allspice. Stir gently to combine. Set aside to cool.
  3. Reduce the oven temperature to 140°C, fan 120°C, gas 1. In a bowl, whisk the egg whites using an electric hand whisk until stiff peaks form. Mix both of the sugars together, then add them to the egg whites a little at a time, whisking between each addition until combined. Whisk in the vinegar and cornflour.
  4. Line a baking sheet with baking paper. Pipe or spoon the meringues on to the baking sheet in 8 evenly spaced circles, each 7cm in diameter. Bake for 1 hour, then turn off the oven and leave the meringues inside for 1 further hour to cool.
  5. Serve each meringue topped with crème fraîche and spiced fruit. Scatter with the toasted almonds.

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