October 2, 2016 by dgarnett2013
Muscavado & Fig Meringue: Books for Cooks
Serves 8 – 10
- 6 organic egg whites
- a pinch of salt
- 4 tabs caster sugar
- 300g dark muscavado sugar, rubbed free of lumps
For the topping:
- 500 – 600ml double cream
- 4 – 6 ripe figs, quartered
- 60g plain chocolate
- 2 tabs double cream
Heat the oven to 180℃.
Line 2 baking sheets with baking parchment and draw a 23cm circle on each paper.
Use the egg whites, salt and 2 sugars (add the white sugar first, followed by the brown sugar) to make a stiff merginue.
Divide the meringue mixture evenly among the circles.
Spread into rounds of an even thickness with a spatula.
Bake the meringues for 5 mins, then turn down the oven to 120℃ and bake for 1 hour.
Slide the meringues still on the baking parchment off the baking sheet on to a wire rack and let cool completely before carefully peeling off the baking parchment.
Whip the cream until it JUST holds its shape.
Sandwich the meringues together with half of the whipped cream. Drizzle on some of the chocolate sauce.
Spread the rest of the cream over the top meringue and arrange the figs prettily on top.
Melt chocolate and extra cream on a bain-marie and stir gently.
Let cool then finished the meringue with a swirl of chocolate sauce.
Made for lovely family lunch at St. Stephen’s Avenue.