French Meringues with with Cherry Compote
4 egg whites
pinch of salt
1 cup (220g) superfine (caster) sugar
½ teaspoon vanilla extract
whipped cream, to serve
For the Cherry Compote:
4 cups (700g) cherries, pitted and halved
1 cup (250ml) red wine
2 tablespoons sugar
1 tablespoon orange
Preheat the oven to 250°F/120°C/Gas ½ . Line two baking trays with baking paper.
Whisk the egg whites and salt in the bowl of an electric mixer until they form soft peaks. Gradually add the sugar, one tablespoon at a time, whisking after each addition until the sugar has dissolved. Add the vanilla extract and whisk for a further 3 minutes on high speed until the mixture is thick and glossy.
Place tablespoon-sized blobs of the meringue mixture on the prepared trays. Leave a 3–4in (8–10cm) gap between each meringue, as they will expand when baked.
Reduce the oven temperature to 195°F/90°C/Gas ¼ and place the trays in the oven. Bake the meringues for 1. hours and turn off the oven. Leave the meringues in the oven to cool completely.
Meanwhile, to make the cherry compote, heat the cherries, wine, sugar, and orange zest in a medium saucepan over a medium heat. Bring to a simmer and cook for 10 minutes, stirring regularly. Remove the compote from the heat and leave to cool.
Serve the meringues alongside the cherry compote and with a dollop of whipped cream.
The Lambshank Redemption Cookbook: 50 Blockbuster Movie-Inspired Recipes
Lights, Korma, Action! Forget the popcorn and choc top, your summer movie magic comes in the director’s cut of delectable dishes paying homage to famous films. The pun-based collection by Lachlan Hayman includes The Fig Lebowski, Cherry Maguire, The King’s Peach, Pinenuts of the Carribean, Cook-a-Dahl Dundee and The Gnocchi Horrow Show. Hayman, a self-professed dad-joker, digs amazing food and accessibility. This is his second book, a sequel to Killing Me Soufflé, a music-based dessert book. RRP: $39.99
To win this book, fill in and submit the form below by February 20, 2018.