Chewy and delectably sweet, meringues are loved by almost everyone. The best are those that have a crumbly, fragile exterior and a meltingly tender mallowy texture within. I’d like to take this sentiment one step further and add the best are really rippled with fruit. Sure they may not rise to the lofty heights of your plain meringue but they taste that much better for it.
Meringues are not difficult to make, although they are somewhat high maintenance – they are overly sensitive to moisture, fat and sudden changes of temperature. Before you start, ensure the bowl and whisk are dry and super clean. It is important to whisk the egg whites thoroughly - to incorporate as much air as possible - until they form stiff peaks. If you’re not sure. Stop whisking and turn the bowl upside down – stiff peak egg whites aren’t going anywhere - although it’s a little sad to waste the eggs if you get overexcited and flip the bowl to soon. Continue to whisk thoroughly as you gradually add the sugar - don't be tempted to shower it in too quickly, otherwise the meringue will lose volume. The finished meringue should be smooth, glossy and hold firm peaks on the whisk as you lift it out of the mixture. Only add the fruit compote mixture for this recipe at the very end and be careful the meringues don’t brown – low temperature and time means everything. You can also find this recipe over on Daily Life