Ingredients
240g caster sugar
2 tbspn cornflour
5 free range egg whites room tempurature
2g sea salt
145ml Verjuice
200g Quince Paste roughly chopped
300ml thickened cream
300ml creme fraiche
40g almond flakes toasted
240g caster sugar
2 tbspn cornflour
5 free range egg whites room tempurature
2g sea salt
145ml Verjuice
200g Quince Paste roughly chopped
300ml thickened cream
300ml creme fraiche
40g almond flakes toasted
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Methods
1
Preheat a fan forced oven to 160°C. Grease and line 3 baking trays with baking paper and set aside.
2
To make the meringue, place the caster sugar and cornflour in a small bowl and mix to combine. Set aside.
3
Place the egg whites and a pinch of salt into a clean and dry mixing bowl. Using an electric mixer, whisk the eggs on a high speed until soft peaks form, this should take approximately 2 minutes.
4
With the mixer running, slowly add the sugar mixture to the eggs, 1 tablespoon at a time.
5
Once all the mixture has been added, continue to whisk for 6 to 8 minutes or until all the sugar has dissolved.
Tip: To check the sugar has dissolved, rub a small amount of the mixture between your fingers to ensure you don’t feel any granules.
6
Add 1 tablespoon of Verjuice and whisk for another 10 seconds to combine.
7
Divide the meringue evenly between the 3 baking trays, then using a spoon, shape mixture into circles and place into the oven. Turn the oven temperature down to 140°C and bake for 45 mins, then remove and allow to cool.
8
Meanwhile, place the Quince Paste and ½ a cup of Verjuice into a small saucepan and place over a low heat, bringing it to a gentle simmer. Stir until all the Quince Paste has melted and the mixture is smooth with no lumps. Remove from the heat and set aside to cool.
9
Pour the thickened cream into a mixing bowl and whisk until stiff peaks form, then fold through the crème fraiche and the cooled Quince Paste mixture.
10
Place 1 meringue onto a serving platter and spoon over 1/3 of the quince cream mixture. Repeat this two more times, then top with toasted almond flakes to serve.
Tip: You will get better results and volume from your meringue with fresh free range egg whites and a fine wire whisk.
1
Preheat a fan forced oven to 160°C. Grease and line 3 baking trays with baking paper and set aside.
2
To make the meringue, place the caster sugar and cornflour in a small bowl and mix to combine. Set aside.
3
Place the egg whites and a pinch of salt into a clean and dry mixing bowl. Using an electric mixer, whisk the eggs on a high speed until soft peaks form, this should take approximately 2 minutes.
4
With the mixer running, slowly add the sugar mixture to the eggs, 1 tablespoon at a time.
5
Once all the mixture has been added, continue to whisk for 6 to 8 minutes or until all the sugar has dissolved.
Tip: To check the sugar has dissolved, rub a small amount of the mixture between your fingers to ensure you don’t feel any granules.
6
Add 1 tablespoon of Verjuice and whisk for another 10 seconds to combine.
7
Divide the meringue evenly between the 3 baking trays, then using a spoon, shape mixture into circles and place into the oven. Turn the oven temperature down to 140°C and bake for 45 mins, then remove and allow to cool.
8
Meanwhile, place the Quince Paste and ½ a cup of Verjuice into a small saucepan and place over a low heat, bringing it to a gentle simmer. Stir until all the Quince Paste has melted and the mixture is smooth with no lumps. Remove from the heat and set aside to cool.
9
Pour the thickened cream into a mixing bowl and whisk until stiff peaks form, then fold through the crème fraiche and the cooled Quince Paste mixture.
10
Place 1 meringue onto a serving platter and spoon over 1/3 of the quince cream mixture. Repeat this two more times, then top with toasted almond flakes to serve.
Tip: You will get better results and volume from your meringue with fresh free range egg whites and a fine wire whisk.
