Festive Meringue
A celebratory meringue cake enjoyed at traditionally the Festive Season. Light and crisp, perfect as an alternative to a traditional Figgy pudding. A wonderful recipe shared with me by a dear Antipodean girlfriend during my years in New Zealand, who took the fruit filled Pavlova to another level!
Either bake as one large meringue cake or divide into 6 individual meringues (see photograph).
6-8
45 mins
Meringue 1-1.30 hrs. Fruits 25 mins
100ºC
Ingredients
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Meringue
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4 egg whites
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200g caster sugar
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Dried Fruit Preserve
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200g dried apricots
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125g dried pears
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125g dried figs
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250g dried dates
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200g sultanas
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60g raisins
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60g crystallised ginger
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200mls apple juice
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200mls water
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2 lemons- juice and rind
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125g blanched almonds
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60g macadamia nuts- optional
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Decoration
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300mls whipping cream
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Seasonal fresh fruits
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Melted chocolate
Instructions
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Prepare dried fruit preserve:
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01 Cut all dried fruits into small pieces. Place in a saucepan with apple juice, rind, lemon juice and water. Simmer gently for 25 minutes. Remove from heat, stir in the nuts. Allow to cool. Place in a clean storage container and keep.
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Make the meringue:
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02 In a clean bowl beat egg whites with a pinch of salt until stiff. Gradually beat in castor sugar one tablespoon at a time, beating well in between until all the sugar has been used.
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03 Carefully spoon into a 20cm circle on a baking tray lined with non-stick paper. Mound high and give a 'snow swept' finish. Approx 6 individual meringues can also be made (see photograph).
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04 Bake in a warm oven 100°C for one to one a half-hours or until meringue is crisp and dry. Individual meringues may take less time to bake.
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05 Remove meringue from baking tray when cool and store in an airtight container until ready to assemble.
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To serve:
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06 Place meringue on a serving plate. Fill centre of meringue with whipped cream and top with fruit preserve (draining excess syrup from fruit preserve if too wet). Decorate with a fine lattice of melted chocolate and seasonal fresh fruits.
Notes
The dried fruit preserve will keep for up to three months when stored in clean, sterilised jars. For an incredible fruity fix, substitute this mixture when baking your own traditional festive mince pies. Great for vegetarians as it contains no animal suet and when served at Christmas, is a great substitute for the heavy traditional Christmas pudding.
