Brown Sugar Meringues with Gooseberry Compote and Cream

Name: Brown Sugar Meringues with Gooseberry Compote and Cream
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: Serves 8
Cuisine: british
Ingredients: 300ml pot double cream; 4 large egg whites; squeeze of lemon juice; 225g light muscovado sugar; 50g toasted chopped hazelnut (or toast and chop your own); 400g gooseberry topped and tailed; 6 tbsp golden caster sugar; juice 1 lemon (minus the squeeze, above)

⏱ 105 mins 🍽 Serves 8 🌶 british ✅ More effort 🏷 Dessert

These gluten-free meringues are a perfect summer dessert. Crisp hazelnut meringues are baked until golden, then filled with whipped double cream and a sweet-tart gooseberry compote. The recipe makes eight servings, with the compote offering a lovely contrast to the rich cream and nutty meringue base. It's a delightful British treat that combines simple ingredients for an impressive finish.

Ingredients

300ml pot double cream
4 large egg whites
squeeze of lemon juice
225g light muscovado sugar
50g toasted chopped hazelnut (or toast and chop your own)
400g gooseberry topped and tailed
6 tbsp golden caster sugar
juice 1 lemon (minus the squeeze, above)

Method

Prepare a large baking sheet with parchment paper and preheat the oven to 140C/120C fan/gas 1. Place the egg whites and lemon juice into a large, clean metal or ceramic bowl. Use hand beaters to whisk the mixture until it forms stiff peaks, ensuring the edges are not dry or fluffy.
Incorporate one tablespoon of the sugar and whisk once more until stiff peaks reform. Continue this process, adding the sugar one tablespoon at a time, until all the sugar is used and the meringue is glossy and thick. Gently sprinkle the toasted hazelnuts over the top without stirring them in.
Drop eight large spoonfuls of the meringue mixture onto the prepared baking sheet, shaping them into oval or egg-like forms. The hazelnuts will distribute through the meringue as you scoop. Create a small hollow in the top of each meringue to later hold the cream and fruit. Bake for 1¼ hrs until they turn a pale golden colour and become crisp. Allow them to cool inside the oven with the door slightly open.
To make the compote, combine all the ingredients in a saucepan and warm gently until the sugar has dissolved. Bring the mixture to a simmer, cover the pan, and cook for 3 mins until the fruit softens but still holds its shape. Let it cool. Just before serving, whip the double cream. Assemble the meringues by topping each with whipped cream and a spoonful of the cooled gooseberry compote. Any remaining compote can be stored in the refrigerator for one to two weeks.

Nutrition (per serving)

Calories406 kcal

Fat22 g

Saturates12 g

Carbs49 g

Sugars49 g

Fibre2 g

Protein3 g

Sodium40 mg

Recipe details

Skill levelMore effort

CategoryDessert

Cuisinebritish

DietGluten-free