Ballymaloe Almond Meringue with Strawberries
We use this all-in-one meringue recipe for birthdays, anniversaries, Valentines Day, or simply for a special dessert - it’s particularly delicious with fresh strawberries.
PREP TIME
40
MINUTES
COOKING TIME
45
MINUTES
Ingredients
90g whole unskinned almonds
240g icing sugar
120g egg whites, preferably free range
Filling
300ml whipped cream
225g fresh Irish strawberries in season
Garnish
little sprigs of mint or lemon balm
6-8 crystallised rose petals (optional)
Method
Blanch and skin the almonds. Grind or chop them up. They should not be ground to a fine powder but should be left slightly coarse and gritty, (you could cheat and use nibbed almonds!). Toast in a moderate oven at 180°C/Gas Mark 4 for 8-10 minutes until golden. Keep an eye on them and stir occasionally.
Mark 2 x 18cm circles on parchment paper or a prepared baking sheet. Check that the bowl is dry, spotlessly clean and free from grease. Mix all the icing sugar with the egg whites in the bowl, whisk until the mixture forms stiff dry peaks. Fold in the almonds quickly. Divide the mixture between the two circles and spread evenly with a palette knife. Bake immediately in a cool oven, 150°C/Gas Mark 2 for 45 minutes or until crisp. Turn off the oven and allow to cool. The meringue discs should peel easily off the parchment paper.
To Assemble
Slice the strawberries. Sandwich the meringue discs together with the fruit and whipped cream. Reserve a little fruit and cream for decoration. Decorate with rosettes of whipped cream and strawberries. Garnish with little sprigs of mint or lemon balm and crystallised rose petals.
Note: If you chill for an hour before serving it will be easier to cut.
The meringue discs will keep for several weeks in a tin.
