Wednesday, November 30, 2011

Boysenberry meringues

I've been rather busy lately trying to adapt to the new routine of the Sweetheart's school run.  It feels as though she has been at school for ages; it will be three weeks tomorrow.  So I have been rehashing all the family standard meals and put food experiments to one side.

But then yesterday I decided to try Ray McVinnie's beef and asparagus salad recipe (published this Sunday past).  It involved a dressing that contained two egg yolks, leaving two lonely egg whites.  Ten minutes later these meringues were in the oven.

Take your standard meringue recipe and once whipped add some freeze-dried berry powder (I used the 'Fresh As' brand (purchased from Moore Wilsons).  This berry powder is awesome for icing, macarons and smoothies.  Sometimes I add it to cakes when baking.  Since it is just pure berries it is a nice way of adding a little something different.

I think that the best colour with this powder comes if it is dissolved in liquid first.  When I put it in the meringue mix it left beautiful pale purple streaks - on breaking the cooked meringues open they were a pale lavender colour on the inside.

It was the perfect day for boysenberry meringues with cream here in Wellington - so hot.

- Posted using BlogPress from my iPhone

No comments:

Post a Comment