recipes • Breakfast & Brunch
Meringue with fresh fruit
I will confess in all honesty: I am not the best baker. If my life would depend on it perhaps I could make a 2 tier cake with some half decent decoration. But it will for sure not win a beauty contest.
That said, I do have to create an amazing looking dessert every now and then and I believe that even if you’re not going for ‘the worlds best pastry chef’ you can still put a pretty amazing center piece dessert on the table, that will look and taste amazing. And that’s what you’ll be doing with this recipe.
Little side note talking about the best pastry chefs. If you haven’t seen it, watch this documentary: Kings of Pastry.
It is amazing, heartbreaking and entertaining. And it gives you a whole new appreciation for the true patisserie masters of this world.
Now back to me, the ‘not so skilled pastry chef’.
I’ve created this meringue with fruit that does not only look amazing, it also taste very good. Plus it is pretty fail proof.
As long as you manage to make a great meringue, you are 90% there.
And since you are going to decorate it, the meringue doesn’t even have to look amazing, as long as the taste is there.
In order to do that there are a few things to keep in mind:
1. You have to use a squeaky clean bowl and utensils to mix your meringue
2. Add a few drops of lemon juice or vinegar whilst your whisking the egg whites
3. Leave the meringue to cool down completely in the oven
The time hack on this dessert: you can make the meringue up to 3 days ahead and store it in an airtight container. This means you only have to pipe the creme on top and decorate with fruit, just before serving (which will take you about 10min).