These meringues are exactly what I like in a meringue – pure white, crisp but with a marshmallowy, sometimes slightly chewy middle. They generally crack or even ooze a little in the oven, but that’s probably why I love this Baker and Spice recipe so much because that’s exactly what I like. None of those powdery dry meringues for me, thank you. How can just two ingredients make such joy?
They are perfection just as they are and are elevated to a decadent treat with some berries and a little… a lot of whipped cream.
I wasn’t aware for a long time of the many differing ways to make meringue, but I soon discovered that this method where you heat the egg whites and sugar in a bain-marie, then whip until cool is a ‘Swiss Meringue’. It’s the only method I use now. Do let me know your thoughts!
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That’s better! I reverted to the double boiler and it’s much thicker, holding its shape and my, oh my, intensely packed with blackberries. Even better, because we picked the blackberries from the park, free! Well I say ‘free’ – that would be apart from the eggs, sugar and butter. If picking wild fruit doesn’t give you that Hedgewitch glow then nothing will.
I’m loving these curds because the flavour is just so intense, but the butter and sugar temper the intensity. All of the flavour without having to grip the side of your chair.
Versatile too – I think of lemon curd as being something to fill a cake with or smear over fresh bread, but these berry curds are so very good on ice cream – a kind of fruit sauce but better.
Fantastic on crunchy toast and warm croissants, traditional on scones, they are a marvellous thing to have in the fridge. One of our friends ate it by the teaspoonful by the fridge door. That’s about as complimentary as it gets.
Continue reading 'Blackberry Curd'»
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