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.
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.
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!
(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.