Muscovado Sugar Meringues with Vanilla Mascarpone and Strawberries
Photography Kelly Gibney.
Muscovado sugar has a lovely caramel flavour because it is unrefined and the pinch of cinnamon gives these meringues a wonderful Christmassy note.
INGREDIENTS
4 free-range #7 egg whites
½ cup light muscovado sugar
1 tablespoon cornflour
seeds from one vanilla pod
¼ teaspoon ground cinnamon
Topping
200 grams mascarpone
1 tablespoon maple syrup
1 teaspoon good quality vanilla extract
1 punnet fresh strawberries, trimmed and sliced into halves or quarters as preferred
METHOD
Preheat the oven to 120°C.
Place the egg whites in a bowl and beat until foamy and starting to stiffen. Add the sugar one tablespoon at a time. Keep beating for at least five more minutes, until the meringue is stiff and glossy.
Add the cornflour, the seeds from the vanilla pod, and the cinnamon and beat for a further minute or two, until combined.
Place heaped spoonfuls of the mixture on a lined baking tray. Pile each one quite high. Use the back of the spoon to make an indent in the top of each meringue. This will provide a base for the cream and strawberries.
Place in the oven and bake for 90 minutes without opening the door. Turn the oven off and allow to cool for a further hour before removing. Set aside to cool. Store meringues in an airtight container until ready to use.
Topping: Combine the mascarpone, maple syrup and vanilla. Stir well.
To serve: Place a generous spoonful of mascarpone on top of each meringue. Place fresh strawberries on top and serve. Makes approximately 10 meringues.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious or look out for her fortnightly Green Mondays column.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.