Brown sugar meringues
- 3 egg whites
- 100g soft brown sugar
- 100g caster sugar
- A pinch of salt
•400g gooseberry compote (see recipe above)
•50ml fresh lemon juice
•2 whole eggs
•2 egg yolks
•125g chilled unsalted butter, diced
Brown Sugar Meringues
• Preheat oven to 110°C. Line two baking trays with non-stick baking paper
• Tip the egg whites and salt into a clean mixing bowl, beat them on a medium speed until mixture resembles a fluffy cloud, and stands up in stiff peaks when blades are lifted.
•Mix together brown and caster sugar together, slowly add the sugar into the egg whites, a spoon full at a time. Beat for 5 seconds between each spoonful allow the sugar or be properly incorporated. Continue to do this until all the sugar has been added.
• This mixture is ready when the mixture is thick and glossy.
• Place mixture into a piping bag with a nozzle and pipe onto the prepared trays. (I choose to use a star nozzle)
• Place in the oven for about an hour or until they are dry.
• Weigh 400g of gooseberry compote and place into a blender, blend until smooth.
• Add the lemon juice, whole eggs and yolk and continue to blend, pass this mixture through a sieve and transfer to a heat proof bowl.
• Place the bowl over a pan of simmering water and stir with a wooden spoon until the mixture thickens and starts to coat the back of a spoon, this will take about 10mins, so be patient, because if the mixture boils it will curdle.
• Remove both the pan and bowl from the heat, add the chilled butter into the mix, stirring in a few pieces at a time until the butter has melted and has been incorporated completely, leaving a rich, creamy and glossy looking curd.