Three Berry Meringue SandwichesPRINT RECIPE
- 180g fresh egg whites (about 6 large eggs)
- 300g caster sugar
- 1 tsp vanilla bean paste
- 1 tbsp cornflour
- 1 ½ tsp white vinegar
- 1 x tub Anathoth Farm Three Berry Jam
- 600ml thickened cream
- edible flower petals and crushed freeze-dried strawberry to decorate (optional)
- Combine egg whites and caster sugar in a large, heatproof bowl. Fill a small saucepan with around 1-2 cups water and bring to the boil. Place the heatproof bowl over the top (ensure the bowl is not touching the water), bring the water down to a simmer and constantly whisk the egg mixture until the sugar has dissolved completely (you can test this by rubbing some of the mixture between your fingers – when it is no longer gritty it is ready.
- Transfer egg mixture to a bowl of a stand mixer fitted with whisk attachment. Add vanilla bean paste and whisk on high until stiff peaks form (you can also do this with a handheld mixer but it will take around 8-10 mins).
- The vinegar and cornflour needs to be whisked together and then added to the meringue mixture in one quick burst after stiff peaks have been achieved.
- Preheat oven to 100ºC (80ºC fan bake). Line two baking trays with baking paper (dab a bit of the meringue mixture into the corners of each tray before putting the paper on to glue it down).
- Use a large spoon to dollop 8 meringue mounds onto each tray. Spoon ½ tbsp jam onto each meringue and gently swirl the jam into the meringue, flattening slightly as you go.
- Bake the meringues for 6 hours (do not open the oven door during this time!) then turn off the oven (keeping the door closed) and allow meringues to sit in the closed oven for a few hours to dry completely.
- When ready to serve, whip thickened cream until stiff. Add 2-3 tbsp jam and whip 30 seconds until just combined.
- Arrange 8 meringues on a platter and top generously with berry whipped cream before sandwiching with remaining meringues. Shower with edible flower petals and a sprinkle of freeze-dried strawberry to decorate, if using.