Greengage Meringues with Cream

Sticky meringues rippled with tart greengage syrup and topped with fresh vanilla whipped cream.

Vegetarian Dessert Fruit Gluten Free

Estimated Nutrition

Calories

928.9

kcal / serving

3715.4 kcal total

Carbs

145.9g

per serving

583.5 g total

Fat

36.6g

per serving

146.4 g total

Protein

8.7g

per serving

34.6 g total

Cook Time

140

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

270

Caster Sugar

divided use

150

Icing Sugar

sifted

Dairy

300

Double Cream

Fruits

750

Greengages

stones removed, quartered

NutsSeeds

pod

Vanilla

seeds scraped out

Other

piece

Egg Whites

large

Method

Preheat the oven to 100°C.

Heat greengages with 2 tablespoons of water and 120g sugar until broken down and syrupy.

Whisk egg whites to soft peaks, then whisk in the remaining 150g caster sugar to stiff peaks.

Sift in icing sugar and whisk until the mixture is very stiff and glossy.

Line a baking tray with paper using small dots of meringue to secure the corners.

Fold half the cooled fruit into the whites for a ripple effect and spoon eight dollops onto the tray.

Bake for 2 hours then leave to cool completely in the oven with the door propped open.

Whisk double cream with vanilla seeds until soft peaks form.

Sandwich two meringues together with cream and fruit on a plate and serve immediately.