Every Christmas I make a pavlova. Crispy meringue with a chewy interior piled high with double cream and fresh fruits. It sits firmly as one of my top 3 desserts and is often a go-to when I’m making pudding for a crowd. People seem to get a little nervous when it comes to making meringues but i promise you, they’re not as scary as they look. Make sure the bowl you’re whisking the whites in is completely grease free - i do this by wiping the inside with a kitchen towel and some lemon juice. once baked, let them cool in the oven to prevent major cracking. And if all else fails, just go wild with the cream and no one will spot any mishaps.
These individual meringues are made with Schwartz Ground Cinnamon which I stirred into the fluffy egg whites before baking giving them a rich, warm flavour. You can make these as big or as small as you please and top with them whatever you have to hand. And if you need some more inspiration and recipes from Schwartz and myself for the big day, head here.
R E C I P E
325g (11oz) caster sugar
175g (6oz) egg whites, from 5 medium eggs
1½ tsp Schwartz Ground Cinnamon
300ml (½ pint) double cream
Figs, oranges, choice of berries, to decorate
M E T H O D
Pre-heat the oven to 190ºC, 374ºF, Gas Mark 5 and line two baking trays with baking parchment.
Pour the sugar into a deep roasting tray and heat in the oven for 10 minutes. Remove from the oven and turn the temperature down to Gas mark 1/140C
Start whisking the egg whites on high speed in the bowl of a stand mixer until thick and frothy. With the mixer still running, add in the hot sugar one tablespoon at a time and continue whisking for 5 - 7 minutes.
Once you’ve added all the sugar, add in the Cinnamon and whisk briefly. The mixture should be smooth, glossy and doubled in size. Spoon 6 - 8 dollops of meringue on the baking trays and bake for 1 hour.
The meringues are done when they easily lift of the baking paper with a firm exterior. Let them cool in the oven for 30 minutes before removing from the oven to cool completely.
Serve with lightly whipped double cream, your choice of fresh fruit and a dusting of cinnamon.
This post was sponsored by Schwartz and all opinions remain my own.