RECIPE
Heat the oven to 180C / fan oven 160C / gas 4 Line 2 baking sheets with baking parchment
Coconut and Pistachio Meringues with Berries Serves 6
Ingredients 3 large egg whites
W
by Judy Barden Next month: Lamb tikka with spiced carrot salad in flatbread
e are coming into the summer months where fresh red berries will be at their best. One of the most delicious desserts and a favourite with everyone is when they are teamed with meringue. Here I have added coconut and pistachio for a change. Enjoy!
80g caster sugar plus 1 2 tbsp extra 1 tsp cornflour 1 tsp white wine vinegar 50g desiccated coconut 0g unsalted, shelled 5 pistachio nuts, finely chopped 00g strawberries, 3 hulled and halved if large 300g raspberries 1 tbsp lemon juice 200ml double cream 100ml Greek yogurt
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Whisk the egg whites until stiff, then whisk in the sugar a little at a time until the mixture is stiff and shiny. Stir in the cornflour and vinegar. Now using a large metal spoon fold in the coconut and half the pistachios. Divide the meringue evenly into 6 large dollops (you may need to do 3 on each tray). As you put them in the oven, turn down the oven to 150C/Fan 130C/gas 2 and cook the meringues for 50-60 minutes without opening the door. Turn off the oven and let the meringues cool in the residual heat of the oven. Mix all the berries with the lemon juice and 2 tbsp caster sugar about an hour before serving and they will release their juice. In a bowl whip the cream and yogurt until softly whipped. To serve, place a meringue on a serving plate, top with a spoonful of the cream mixture the berries, a little juice and then sprinkle with remaining pistachios
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June 2021
