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Cranberry and almond meringues

Make the most of special times with family and friends by serving up platters whipped together in a flash, using pantry staples and tasty treats 

By Claire Aldous and Sarah Heeringa. Photography Amanda Reelick

Match this delicious dessert with Quartz Reef Methode Traditionnalle Brut 

4 free-range egg whites
pinch of salt
140g caster sugar
100g icing sugar
2 tbsp cornflour
1 tsp Fairtrade vanilla extract
1/4 cup almonds, roasted and chopped
1/4 cup dried cranberries, chopped 

Preheat the oven to 100 degrees Celsius (not fan bake).

Put the egg white and salt in a clean bowl and beat until soft peaks form. Gradually add the caster sugar and beat until very thick and glossy. 

Sift the icing sugar and cornflour together and, using a large metal spoon, fold into the egg whites along with the vanilla, fruit and nuts. 

Spoon or pipe (using a piping bag with a large nozzle) swirls onto a well greased tray.

Bake for 1-1 1/4 hours, until crisp on the outside and easily lifted off the tray. 

Turn off the heat and leave in the oven to cool. Serve with dried fruit and nuts, such as dried apricots, goji berries, tart cherries, pistachio nuts, dried cranberries and tamari almonds, all available from Ceres Organics. 

Tasting notes

Quartz Reef Methode Traditionnalle Brut 
One of the top sparkling wines from Central Otago, with an elegant texture and the kinds of aromas and flavours found in traditional Champagne. Hints of baguette and fresh orchard fruit. Pleasantly dry, excellent value – and biodynamic to boot! 

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