Summer Meringue Baskets
Description
These Summer Meringue Baskets are a light and elegant dessert perfect for warm evenings. The base is a crisp, airy meringue infused with finely chopped toasted blanched almonds, providing a delightful crunch and nutty aroma. Once baked to a perfect golden hue, the baskets are filled with a vibrant mix of fresh raspberries, redcurrants, strawberries, and diced kiwi. The natural sweetness of the fruit contrasts beautifully with the crisp texture of the meringue. For an extra touch of luxury, a splash of strawberry or raspberry liqueur can be added to the fruit mixture. This recipe is ideal for summer parties, afternoon teas, or as a sophisticated end to a summer dinner. The baskets are best served immediately to maintain their crispness, offering a refreshing and visually stunning treat that feels both homemade and refined.Ingredients
Directions
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Preheat the oven to 110C / 225F / Gas Mark 1/4.
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Line two baking sheets with nonstick parchment paper and draw six oval shapes on the paper to guide the meringue size.
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Finely chop the toasted blanched almonds in a blender or food processor.
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Place the egg whites into a clean, dry bowl and beat with an electric whisk until stiff peaks form.
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Gradually add the caster sugar, one tablespoon at a time, while continuing to whisk until the mixture is stiff, glossy, and smooth.
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Gently fold the chopped almonds into the meringue mixture using a spatula.
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Spread about one-third of the meringue mixture over the drawn ovals to form the base of each basket.
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Spoon the remaining meringue into a piping bag fitted with a plain nozzle.
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Pipe the meringue around the edges of each base to form the sides of the baskets, building up the height as desired.
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Bake in the preheated oven for about 2 hours, or until the meringues are dry to the touch and easily lift from the paper.
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Turn off the oven and leave the meringues inside to cool completely to prevent cracking, or remove from the paper and cool on a wire rack.
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Combine the raspberries, redcurrants, strawberries, and diced kiwi in a bowl.
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If using, toss the fruit with the strawberry or raspberry liqueur.
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Divide the fruit mixture evenly among the cooled meringue baskets just before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 289.5kcal
- % Daily Value *
- Total Fat 24.9g39%
- Saturated Fat 1.9g10%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 10.8g4%
- Dietary Fiber 6.2g25%
- Sugars 2.2g
- Protein 10.6g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the bowl and whisk are completely clean and free of any grease, as even a trace of fat can prevent the egg whites from whipping up properly.
For best results, use room temperature egg whites. If your eggs are cold, let them sit out for 30 minutes before separating.
Do not open the oven door during the first hour of baking, as sudden temperature changes can cause the meringues to collapse.
Meringues are hygroscopic and will absorb moisture from the air. Store unfilled baskets in an airtight container at room temperature for up to 3 days. Fill with fruit immediately before serving to maintain crispness.
If you do not have a piping bag, you can use two spoons to shape the meringue around the edges, though the results may be less uniform.
For a vegan version, substitute egg whites with aquafaba (chickpea water) whipped with cream of tartar until stiff peaks form.
