Strawberry, orange and almond meringue
- August 2010
- Serves 6-8
- Takes 30 mins to make, 1-1½ hours to cook, plus cooling
Sweet, chewy almond meringues are sandwiched with homemade orange curd, whipped double cream and strawberries. A dessert that’s the perfect for the summer months.
Prefer a pavlova? Try our summer fruit pavlova recipe made with peaches and raspberries.
- 43g (24.3g saturated)
- 43.8g (43.1g sugars)
For 8 servings
- 4 medium free-range egg whites
- Pinch of cream of tartar
- Pinch of salt
- 200g caster sugar
- 1 tbsp cornflour
- 50g blanched almonds, chopped
For the curd filling
- 1 medium free-range egg, plus 2 yolks
- Zest and juice of 1 orange, plus extra zest to garnish
- Juice of 1 lemon
- 100g caster sugar
- 100g unsalted butter, cut into cubes
- 400ml double cream, lightly whipped
- 400g fresh strawberries, sliced
- Preheat the oven to 140°C/fan 120°C/gas 1. Put the egg whites, cream of tartar and salt in a large bowl, then whisk until stiff. Whisk in the sugar a tablespoon at a time. Sift the cornflour over the meringue mixture and fold in with the almonds.
- Draw a 23cm-diameter circle on 2 sheets of baking paper. Place on 2 baking sheets (making sure the side you drew on is facing down), using a little bit of the mixture to stick the baking paper down. Spoon half the meringue into each circle and spread to fill the circles. Bake for 1-1½ hours until crisp. Turn off the heat and leave the meringues in the oven until completely cold.
- Meanwhile, for the curd filling, put the egg, egg yolks, orange zest and juice, lemon juice and sugar into a small non-stick pan set over a low heat. Whisk until the sugar has melted and the ingredients are combined. Gradually add the butter, adding each cube after the previous one has melted, whisking constantly. When all the butter has melted and the orange curd is thick (this may take longer than you think – around 15 minutes), remove the pan from the heat, cover the surface with cling film and set aside to cool.
- Remove the baking paper from the meringue rounds and gently place one on a serving plate. Cover with most of the cooled orange curd, then half the double cream, then half the strawberries. Top with the second meringue and smooth over the remaining cream. Drizzle over the remaining curd, arrange the remaining strawberries on top, then garnish with a sprinkling of extra orange zest.
Next time… Save time by using ready-made orange or lemon curd.
To get ahead, you can make the curd a few days before. Store in a lidded jar in the fridge.
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