Recipe: Fruity Meringue Clouds

I know, these aren’t technically cookies, but I’ve included them here in the festive-flavoured section of the book for a couple of reasons. Firstly, they make a beautiful, individual alternative to your Christmas pavlova. Secondly, they’re just perfect for Christmas gifting. Most importantly, though, these meringue clouds are every child’s Christmas wishes come true: big, colourful and full of punchy fruity flavour. Pictured here are meringues topped with a raspberry, blueberry and passionfruit reduction. You could also use mango, blackberry, strawberry or even cherry.

SERVES 10

INGREDIENTS

8 egg whites
400 g caster sugar
1 tbsp white vinegar
20 g freeze-dried raspberry, blueberry or passionfruit powder (optional)
Fruit reduction
300 g frozen raspberries, blueberries or passionfruit pulp
100 g caster sugar
⅛ tsp citric acid (optional)

1.  For the fruit reduction, combine one type of fruit in a saucepan with 100 g sugar and bring to the boil over medium heat. Continue to boil until the fruit has reduced by half to a sticky, syrupy consistency. Strain out any seeds and taste the mixture. If you’d like more tartness, mix in the citric acid. Allow the reduction to cool completely.

2.  Preheat the oven to 90°C (195°F) fan-forced. Line two baking trays with baking paper or silicone baking mats. Using an electric mixer fitted with the whisk attachment, mix the egg whites on medium speed until soft peaks begin to form. Slowly rain in the sugar while mixing. Once all of the sugar has been added, increase the speed to high and mix for 4-5 minutes or until the sugar has mostly dissolved and the meringue is thick and glossy. Mix in the vinegar. Using a large kitchen spoon, spoon quenelles of the meringue directly onto the baking trays.

3.  Bake the meringues for 1 hour, then remove from the oven and brush the top of each meringue with 1-2 teaspoons of the fruit reduction.

4.  Return the meringues to the oven for a further 45 minutes.

5.  Turn off the oven and allow the meringues to cool completely in there – overnight is best.

6.  Liberally dust the meringues with the freeze-dried fruit powder, if using. This is best done on the day you want to serve them.

Images and text from Some of My Best Friends Are Cookies by Emelia Jackson, photography by Armelle Habib, illustrations by Andrea Smith.
Murdoch Books RRP $45.