Guest Recipe: Messy Meringues with Fruit Coulis

This week, our star baker Liv Purvis from lifestyle blog What Olivia Did was inspired by The Great British Bake Off’s Dessert Week. Here she is in the kitchen creating a batch of beautiful meringues and a duo of delicious fruity toppings…

 

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Giant Messy Meringues with Passionfruit and Raspberry Coulis
Makes about 6

3 egg whites (separated from the yolks)
150g caster sugar
Pinch of salt
2 passion fruits
Handful of frozen raspberries
Honey or agave nectar

Preheat the oven to 150°C. Pop the egg whites into a bowl with a pinch of salt, and, using an electric whisk, (or a very speedy hand!) whisk until the whites become thick and opaque and stand in soft peaks. Gradually whisk in the sugar one tablespoon at a time until the peaks become stiff and stand up on their own.

Use a big spoon or ladle to place the meringue mix in six or so large circles onto a baking sheet lined with greaseproof paper. Swirl the meringue mix, creating small wells in the centre of each with a teaspoon. You can drizzle the fruit coulis here later!

 

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Bake the meringues for 30-40 minutes, making sure they don’t burn – a golden edge is ok. Leave to cool completely.

Whilst the meringues are in the oven, pop a small saucepan on the hob. Scoop in the passionfruit in along with a squeeze of agave nectar or honey to taste. Simmer gently until well combined then leave to one side to cool. Repeat with the frozen raspberries.

Serve the meringues drizzled with both fruit coulis…and if you’re anything like us, an extra dollop of whipped cream!

 

Meringue-diptych

 

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