A festive meringue at it’s finest. I’ve always loved meringue for dessert, but find it quite indulgent. But nothing is too indulgent at Christmas time, so we are going all out. This meringue tastes like caramel with the mix of sugars. Top it with Chai spiced cream, a good helping of festive fruit and you are on to a winner. The patience you need for meringue is so worth it when you get to show off with such a show stopping dessert. It cuts just like a cake, so you get to share out a perfect slice for everyone. The delicious mix of fruit, cream and meringue is sublime. But then you finish it off with shavings of dark chocolate, absolute HEAVEN.
I’ve always enjoyed making meringue. I just love mixing up egg whites and sugar into glossy, sweet decadence. You can make it ahead of time, as it will keep for three days in loose tin foil. Then you simply have to top it with all of the goodness come Christmas afternoon. The tartness of the citrus against all the sugar is delicious. I have chosen a mixture of clementines, cranberries, blackberries and persimmon here. They all go great with cream and chocolate. Top it with some upside down rosemary sprigs to create trees, then dust over some powdered sugar to give it a snowy feel. Catch up with the rest of Christmas here.
Festive Meringue with Winter Citrus
Prep time: 20 mins
Cook time: 3 hours
Cooling time: 2 hours
Total time: 5 hours, 20 mins
- 125g of egg whites (around 3 large eggs)
- 125g golden caster sugar
- 100g Light muscovado sugar
- 1tsp cinnamon
- 284ml pot of double cream
- 1 tbsp chai spice (find recipe here)
- 50g dark chocolate, shaved or finely chopped
- 3 Clementines
- Cranberries (handful)
- Blackberries (handful)
- 1 persimmon fruit, chopped thinly
You can make it ahead of time, as it will keep for three days in loose tin foil.
- Pre heat oven to gas mark 3/150 fan/170c.
- Fill a saucepan a quarter with water, you want the bowl of your electric mixer, or bowl you are hand mixing in to sit over the water but not touch it.
- Bring the water to a boil, place the egg whites and sugars into the bowl and whisk by hand to combine. Turn the water down to a simmer and place the bowl over the water, making sure it doesn’t touch the water.
- Whisk the egg whites by hand until they are warm, frothy and the sugar has melted. Around 4 minutes.
- Then transfer your bowl back to your electric mixer, or by using an electric hand whisk. Mix the egg whites for about another 5 minutes until meringue is cool, stiff and glossy.
- Mix in the cinnamon gently.
- On a piece of baking paper, draw a large circle (around 23-25cm) and then turn the paper over. Spread the meringue inside your circle, making a slight dip in the middle.
- Reduce your oven temperature to 120c/100 fan/gas mark 1/2 and bake for 3 hours. Do not open the oven door at any point.
- Once 3 hours is up, turn off the oven and leave the meringue to cool for 2 hours. Making sure to not open the oven door. Once cool, remove from the oven.
- Bring your cream to a whip, either by hand or electric mixer and stir in the chai.
- Top your meringue with cream, fruit and shaved chocolate.