How To Make Bakewell Meringues.
I am always sharing my love of Bakewell on the blog and today I have a Bakewell inspired meringue recipe to share with you.
We had a lovely day out in Bakewell last week and it is one of my favourite places in England to visit.
We love to take a walk around the peaks, shops, river, a walk up to the Church and then we usually pick a nice cake to take home with us after our fish and chips.
Fancy making some Bakewell inspired Meringues?
How To Make Bakewell Meringues:
For The Compote:
- 250g cherries, stoned (fresh or frozen)
- 2tsp lemon juice
- 30g sugar
For The Meringue:
- 2 egg whites
- 60g caster sugar
- 2tbsp almond butter
1. Heat the oven to 160C/140C Fan/ Gas 3. Crush the amaretti biscuits and tip into the bottom of 4 ramekins or ovenproof bowls. To make the compote, heat the cherries, lemon juice and sugar, bring to a simmer and cook for 10mins until the cherries soften and the sauce becomes syrupy. Set aside to cool.
2. In a clean bowl whisk the egg whites to a soft peak, add half the sugar and continue to whisk till shiney. Add the remaining sugar bit by bit whilst whisking. In a separate bowl stir a spoonful of meringue into the almond butter to loosen it then tip it back into the meringue bowl and fold in gently to create a ripple effect.
3. Divide the compote between the ramekins then pipe or spoon the meringue on top. Bake for 30mins until the meringue is puffed up and golden.
How To Make Bakewell Meringues. Recipe and photo courtesy of Meridian Foods.
Have you ever been to Bakewell?
What do you think of this Bakewell Meringues recipe?
Fancy trying it?
Let me know your thoughts in the comments below.
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