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Meringues with a fresh berry compote

Method

  • Preheat oven to 180°C fan forced (200° C normal).
  • Line an oiled oven tray with baking paper. Sprinkle 200 gm sugar on top, turn the oven temp. down to 100°C fan forced (120°C normal) and cook in the oven for 5 mins. Then transfer the sugar to a bowl.
  • Whisk the egg whites with the cream of tartar until stiff peaks form. Then carefully pour in the warm sugar in a steady stream, continually beating until thick and glossy.
  • When ready, using 2 spoons, scoop the meringue onto 1-2 freshly lined baking trays using the back of a spoon to make nice swirls. Then cook in the oven for about 1½ hours until a little cracked and they move easily when pushed.
  • At the same time, whisk the cornflour with the water and put in a heavy bottomed pot with ¼ cup sugar and the lemon juice. Cook until the mixture thickens and the cornflour flavour has disappeared, whisking now and again. Then add all the berries and cook until just tender, gently tossing with a wooden spoon as you do so.
  • To serve, spoon the berry compote into individual bowls and top with a meringue.
  • nb.  Any variety of berries can be used.

Ingredients

  • cooking oil spray
  • caster sugar
  • 100 gm egg whites (from 3 or 4 eggs)
  • a pinch of cream of tartar
  • 2 tbsp cornflour
  • ¾ cup cold water
  • juice of 1 lemon
  • 1 cup fresh strawberries, hulled
  • 1 cup fresh raspberries
  • 2 cups fresh blackberries

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm