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Dearie’s Meringues

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What the hell you say… Matt has done more baking?? Don’t worry, I haven’t suddenly found a love for cooking up all things sweet. A love of eating baked stuff, certainly, but certainly not making it!

The only hand I had in this one was in the photography, and I am happy to say, the eating. Dearie did the rest.

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This is the second “cooking with Dearie” post, and will be the last for a while.. My parents have buggered off home now, back to England. Dearie, for those unaware, is the affectionate name we give my Mum. We cannot quite remember why though, but it has stuck and now everyone knows her as Dearie.

So she wanted to make a desert whilst she was over here that she would often make in England – cream filled Meringues. I remember eating a ton of these when I was a wee lad, and can never quite get over just how simple, yet absolutely amazing they are to eat.

When done right the outsides are slightly crispy, but the insides are slightly gooey, and lighter than air. I didn’t think lighter than air was possible, but it bloody is – proven here none the less!

I never would have thought that just egg whites, sugar, and whipped cream would yield something so tasty. Actually, wait a second… anything with sugar and cream in isn’t going to be half bad.

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They turned out a little bit different to how they should have done (apparently..). We didn’t have any really white, superfine sugar, just a more natural colored coarser grain of sugar. That resulted in a slightly off-white, slightly lumpier meringue. They still tasted exactly as I remembered though.

Not much more to say really. It has been wonderful having the folks visit. Drake got a couple of new friends to play with, and I had a blast cooking with Dearie again. Even if I didn’t do any cooking this time!

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Dearie’s Meringues

(makes about 14 full meringues – or 28 halves)

4 large egg whites – as fresh as you can get

8oz superfine sugar (2oz per egg, if you are cutting the recipe)

3/4 cup of heavy whipping cream

Preheat oven to 300F.
Put the egg whites into a bowl. Let them get almost to room temperature. Eggs are easier to separate when they are cold, so split them first.. then just wait a bit.

Measure out the sugar.

Using an electric hand whisk (you are a bloody lunatic if you do this by hand, or built like Arnie – one of the other!) whilst the egg whites until they are fluffy, and hold a peak well. Apparently, if you tip the bowl upside down they should keep their shape. This is far too risky if you ask me.

Slowly whisk in the sugar, a teaspoon or so at a time. When one ounce (roughly) is fully combined, add the next.

Line a large baking sheet with silicone parchment paper. Put the meringue mixture into a piping bag, with a large tip (or just use the bag straight). Pipe out some dainty little piles – the bases of which should form a circle about 2.5” in diameter.

Put the baking sheet in the oven, and turn it down to 275F. Leave to cook for 1 hour. After one hour turn the oven off, but leave the tray of meringues in there. They need to cool down with the oven. This will help them dry out. You can do this overnight if you wish, or allow at least 4-5 hours if doing through the day.

Just before serving, whip up the heavy whipping cream. Be careful not to over whip, otherwise it becomes stiff and lumpy. You want it just solid enough to spread, and have it hold it’s shape.

Take one meringue off the baking tray, and spread a good helping of whipped cream on the flat side. Take another, and put it’s flat side into that whipped cream you just spread. You have now made your first meringue sandwich! yay!!!!

That’s it. Repeat with the rest of them. If any look a bit dodgy, just scoff them yourself – guests or family will never know – honest.

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23 Responses to “Dearie’s Meringues”

  1. Too bad your Mum wasn’t closer, you both could have a great food blog together….CookingwithDearie.com……DearieandMe.com….
    MumandMe.com…..MattandMum.com….MandM.com….., sorry, I’m rambling a bit and off on my idea tangents again. Either way, I’d still be a hungry follower of you and your mum cooking together.

    I’m still learning to appreciate meringues, the sugar on my teeth fell kinda funny. Maybe it’s because I’ve been eating Trader Joe ones and homemade ones could be better. I’ll give Dearie’s meringues a shot and see how my teeth fare. Hopefully this will be the recipe to help me cross over to meringue paradise!

  2. Anticiplate says:

    Those meringues are BEAUTIFUL! I love the swirl technique. I love cooking with my Mom. We always have so much fun and my childhood comes back to me in a magical way. Hope you have a fun visit with her!

  3. Julie says:

    These look fantastic, and your wonderful description made my mouth water a little bit. Meringues always seem to come with such a simple and beautiful goodness. They sure do dress up well, though (macarons, pavlova, etc.).

  4. These look amazing! I love the simplicity of sugar, eggs and cream. Amazing! And I love that your Mum is called Dearie. That put a smile on my face.

  5. Dearie says:

    Even when you were young you didn’t always pay attention! When adding the sugar to the egg whites, you do it a teaspoonful at a time, NOT an ounce.

    Love you Matt!

  6. mattwright says:

    Holy crap, my parents read my blog!!!!!!!!

    Dearie has corrected the recipe.. a teaspoon at a time!!

  7. Manuela says:

    My grandmother used to do this recipe when I was a child.
    Here we call it “suspiros” :)
    I have to try to do it by myself.

  8. I love the little mounds of meringues! They are too cute!

  9. Niamh says:

    Lol! Love your Mum’s comment.

    Gorgeous photos. Meringues are also a childhood favourite of mine but I tend to cook more savoury fare. I think I’ll have to give these a try.

  10. Christine says:

    I love the action shots and the black and white touch! Sounds like you had a fabulous time cooking with your Mom!

  11. First of all, mums who comment ROCK. Wow! she is talented, too…now we know where you get it from ;) I am sure there is a baker hiding inside you. Shots are gorgeous as always…I like to see more vegetarian posts, so I can comment more :)

  12. mattwright says:

    Mango – the next post is going to be a seaweed salad… hopefully that should fix the vegetarian thing!

  13. Y says:

    Hehe.. oh you definitely need to do more Cooking with Dearie posts!

  14. Tartelette says:

    I love your reaction to your mom’s comment..mine does the same “but it did not happen like that!”…well, in the mind of a 4 year-old , it did!!
    If you were any closer I would have you take some of my pics…oh! that would make so happy!

  15. Thip says:

    Hahaha! you’re funny, matt. Your mom is a pro, she knows exactly how to make a meringue. :)

  16. The most beautifull still of the meringues Ilike

  17. Brittany says:

    Beautiful! I love meringues- especially cream filled. Dearie is bitchin.

  18. syrie says:

    They’re perfect! And your mum’s adorable. My mum sometimes leaves comments on my blog too and she’s not the most computer saavy person. She calls me up as soon as she’s done it and makes me go on the site to read it back to her. Love her!

  19. matt wright says:

    Mum’s are awesome :D

  20. rita says:

    hi matt! just stumbled on your blog and i’m glad i did! love all the food and photos on your posts.

    “dearie.” that’s what my parents used to call each other when mom was still around (bless her). so i just had to post a comment on this particular post. :)

    anyhoodles, those meringues look fantastic!!!

  21. [...] You remember Dearie right? No? She is my mother…. I did a post a while back about cooking with her when my folks were here for a long visit. Oh, and then there was the post about us cooking Meringues together too. [...]

  22. cooker says:

    great recipe and great photography and I guess there are a lot worse things to be called than dearie !