This is the best meringue recipe we have ever tried. The result is dry on the outside and chewy on the inside, perfect. The preparation time is long but most of it is oven-time. Our all time favourite variation is with matcha cream and pistachios. Will share that recipe for that soon too!
Preparation time +/- 3 uur
Serves 8 people
4 egg whites
220 grams of caster sugar
1/4 tsp of baking powder
400 ml double cream (or whipped cream)
1 bag of vanilla sugar
150 grams of raspberries
150 grams of strawberries
150 grams of blueberries
Preheat the oven to 100 degrees Celcius. Cover an oven tray with a sheet of baking paper. Put the sugar in a stainless steel bowl and put it in the preheated oven for 8-10 minutes, until the sugar feels warm. Beat the egg whites with an electric mixer on a medium speed in a clean, dry bowl for 3-5 minutes until they the are foamy. Turn up the mixer to a higher speed. Add the sugar by 2 tablespoons at the time and mix for 2-3 minutes after every addition of sugar. Put the bowl with sugar back in the oven in between. If the the meringue mixture is firm and shiny after about 10-12 minutes, it is ready.
Stick the baking paper to the tray buy putting a little bit of the meringue mixture in every corner as a 'glue'. Draw three different sizes of circles on the baking paper. We usually use different sizes of bowls or pan covers. Divide the meringue mixture to the 3 circles. Make sure they have more or less the same hight.
Put the tray in the 100-degree-oven for 2 hours and leave the meringues to cool in the oven.
Beat the cream with the vanilla sugar (or use the ready made cream) until just firm enough to hold the meringues on top of each other. Build the tower on a large plate using the meringue, cream and fruits.