- 200g room temperature egg white
- 440g caster sugar, powdered in a blender
- 2 x 70g Wheel&Barrow silver cachous to finish
- 500g room temperature strawberries, hulled and cut in half
- 200g fresh or frozen raspberries
- 50g dark palm sugar, finely grated
- 1 tsp balsamic vinegar
- 250g thick pure cream
Christmas Meringue with Berries
Put everything except the cream into a bowl and gently mix together. Put a bit of cream onto the plate to secure the first meringue to the cake stand and continue to assemble the tree shape alternating between fruit and meringue sticks that have been spread with a little cream to secure them. Finish the top with the ring and cone. Any left over sticks can be served as petit fours with coffee.
The two reasons that cooks have trouble with meringue is they take the egg white straight from the fridge and secondly they don’t beat their egg whites long enough before they start adding the sugar. Cooking is chemistry and if you try and dissolve sugar in a glass of ice water it is easy to understand why the egg white needs to be warm and the sugar works better if its powdered. Stale egg white, egg white that has been left at room temperature for three to four days also whips better – scientific fact! Why grams and not a number of eggs? With the eggs available on the market pace egg white size varies as much as 15g from small to jumbo eggs. Also the weight of egg white taken from eggs straight from the fridge is less than from room temperature eggs, so a weight makes very good sense.