FESTIVE RECIPES

Pea and ham risotto, these marvellous meringues and more in part two of Kirstie Allsopp’s Christmas feast

Kirstie Allsopp serves up a Boxing Day banquet – including these mouthwatering meringues – in part two of her delicious Christmas series

INDIVIDUAL MERINGUES

These meringues are pure white, but you can use golden caster sugar for a creamier colour. If you want marbled meringues, dip a metal skewer into some food colouring, then swirl it through the basic mix – you want only the merest streaks of colour.

Makes 12-14

3 large egg whites (the eggs should be very fresh, as this makes separating yolks and whites much easier)

A pinch of salt

225g (8oz) caster sugar

For the cream

400-500ml (14-18fl oz) double cream 1-2tsp vanilla extract

1-2tsp maple syrup

To serve

Berries or cooked fruit

Preheat the oven to 150°C/fan 130°C/gas 2. Line 2 baking sheets with parchment. Make sure your mixing bowl and whisks are spotlessly clean. Any speck of grease (even egg yolk) would make it difficult to whisk the whites to the volume you need. As a precaution, wipe the bowl and beaters with a slice of lemon if you like.

Put the egg whites and salt in the bowl and whisk on a low speed for a couple of minutes. Turn the speed up to medium and whisk for another few minutes.

Once the whites are fluffing up well, turn the speed to high and whisk until they form stiff peaks. This means they should cling to the sides of the bowl and not fall out if the bowl is turned upside down. Take care that they’re not over whisked and dry, or it’ll be difficult to whisk in the sugar and the volume will collapse. Now start adding the sugar 1tbsp at a time. Keep beating at high speed while the sugar is being added. This should take 5-10 minutes, after which the meringue mix will be stiff and glossy.

Place tablespoons of the meringue mixture on the prepared baking sheets, spacing them well apart. Put the sheets in the oven and immediately lower the temperature to 140°C/fan 120°C/gas 1. Bake for 45-60 minutes. Turn off the oven, prop the door slightly ajar (you can use the handle of a wooden spoon), and leave the meringues until the oven is cold. When you’re ready to serve, whip the cream with the flavourings. Sandwich the meringues together if you like, but I usually put a meringue on a plate with a spoonful of cream and some berries or cooked fruit, like apple purée.