BERRY swirl MERINGUE CLOUDS
Quick Berry Jam:
❚ 113 g (4 oz) fresh or frozen berries
❚ 28 g (2 tbsp) granulated sugar
❚ Pinch of salt
❚ Squeeze of lemon or lime juice
Meringues:
❚ 120 g (1/2 cup) egg whites ( from about 4 large eggs), at room temperature
❚ 1/4 tsp cream of tartar
❚ 1/4 tsp kosher salt
❚ 200 g (1 cup) granulated sugar, preferably superfine (see note)
❚ 5 g (2 tsp) cornstarch, sifted
❚ 1 tsp pure vanilla extract
❚ 1 tsp lemon juice or vinegar
1. Make the Quick Berry Jam: Combine the berries, sugar, salt and lemon juice in a medium saucepan and bring to a boil over medium heat, stirring and smashing the berries occasionally with a heatproof spatula. Once the mixture reaches a boil, continue cooking for about 5 to 10 minutes, stirring frequently, until thickened. Strain the jam into a heatproof container to remove any seeds and cool to room temperature. Refrigerate the jam until ready to use.
2. Make the Meringues: Preheat the oven to 200°F (95°C) and line one large or two medium baking sheets with parchment paper. Trace twelve 3-inch (7.5-cm) circles about 2 inches (5 cm) apart on the parchment paper. Turn the parchment paper over so you don’t get pen marks on the meringues.
3. Combine the egg whites, cream of tartar and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk on low to combine, then turn the speed up to medium and whip until frothy. With the mixer still running, slowly add the sugar 1 teaspoon at a time, waiting about 10 seconds between each addition. Once all the sugar has been added, turn the speed up to high and whip until the meringue is glossy, thick and holds stiff peaks, about 3 minutes. Rub a little of the meringue between your fingers. It should feel smooth with no grittiness from the sugar. If not, continue whisking until the sugar is completely dissolved.
4. Sprinkle the cornstarch, vanilla and lemon juice on top and use a flexible spatula to fold gently to combine.
5. Divide the meringue into 12 equal rounds, using a cookie or ice cream scoop or two spoons, using the predrawn circles as a guide.
6. Dollop a scant teaspoon of the Quick Berry Jam on top of each meringue and use a skewer or knife to gently swirl it around.
7. Bake the meringues for 2 hours, then turn the oven off and allow the meringues to cool gradually inside the oven for at least an hour (or up to overnight). When baking meringues, think “low and slow” — you’re not so much baking them as drying them out. The low temperature also helps preserve the snowy white colour. If your meringues start to take on colour, try lowering the temperature by 15 to 20°F (10 to 15°C) and baking longer. Store leftover meringues in an airtight container at room temperature for up to 5 days.
Makes: 12 meringues
Notes: Make sure your mixer bowl, whisk attachment and spatula are grease-free before starting, otherwise the egg whites won’t whip up properly. I like to use a bit of lemon juice to wipe down all my equipment before starting as a precaution.
Superfine sugar is recommended for meringues, because the small granules dissolve more quickly than regular granulated sugar. If you can’t find superfine sugar easily, you can make your own by grinding granulated sugar in a food processor for about 1 minute.
VARIATIONS
Extracts and Oils: Swap out the vanilla for another pure extract or oil such as almond, lemon, peppermint, coconut, rosewater or orange blossom water. Less is more with these flavours, so start with a small amount and add more to taste.
Extra Fruity: Fold 8 grams (2 tbsp) of finely ground freeze-dried berries — or up to 18 grams (1 cup) of larger bits, if you prefer some texture — before portioning the meringues.
Chocolate Swirl: Omit the berry swirl. Before making the meringue, melt 100 grams (scant 2/3 cup) of chopped dark chocolate. Before scooping the meringues, drizzle in about 3/4 of the melted chocolate and fold a few times just to distribute. Portion the meringues as directed, then drizzle the remaining chocolate on top.