Spiced winter fruit meringues
Serves 8 | prep 25 mins | total time
- 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
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
- 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.
- 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.
- 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.
- 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.
- Serve each meringue topped with crème fraîche and spiced fruit. Scatter with the toasted almonds.