Get your Bake on: Purple Fruit Rippled Meringues (using an Ella’s Kitchen Fruit Pouch)

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Purple Fruit Rippled Meringues

(using an Ella’s Kitchen Fruit Pouch)

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I have been meaning to make some large, individual meringues for a while now, but I just don’t seem to have the time. Today, however, I have been quite productive (no idea why, I must be coming down with something) and managed to make some.

I keep seeing delicious rippled meringues in the shops and they look so amazing that I had to have a go. Mine are definitely ‘rustic’ and home-made, but that’s half of their charm, right?! 😉

These aren’t your traditional rippled meringues using fruit you puree you made yourself, however. For these ones, I used an Ella’s Kitchen, ‘The Purple One’ Pouch to ripple through the meringue which makes for a nice change and also gives the meringues a bit of a jammy texture in places which I really like. Who doesn’t love a sticky, chewy meringue?!

Sorry toddlers, but the Ella’s Pouches are mine now, hand them over…

So, without further ado, here is the recipe!


 Ingredients

(makes approximately 5 large meringues)

(Prep time – 15 minutes)

(Baking Time – 2 hours 20 minutes)

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1 Ella’s Kitchen, ‘The Purple One’ Pouch

15g Icing Sugar, sifted

 295g Caster Sugar

5 Large Egg Whites (Please don’t bin the yolks – why not make some homemade Custard or Mayo?!)

Fresh Fruit of your choice and Cream to serve


Method

 1 – Turn the oven on and pre-heat to 180’c and place some Grease-proof paper on a couple of large baking sheets.

2 – Place the contents of the Ella’s Kitchen Pouch into a small bowl and add the 15g of sifted icing sugar. Stir well.

3 – Place the egg whites in a bowl and, using a hand or stand mixer, whisk until stiff peaks form.

4 – Gradually add a tablespoon of sugar at a time until all the sugar is incorporated. The mixture should be very thick and glossy, and stand in peaks on it’s own, once ready.

5 – Spoon large mounds of Meringue Mixture onto your baking sheets (I would say about the rough size of a saucer) until all the mixture has been used up. Ensure you leave a little growing room around each meringue mound, about 4cm should do it.

6 – Drizzle a tablespoon of the Ella’s kitchen and icing sugar mixture gently onto the top of each meringue and, using a skewer or cocktail stick, swirl it into each meringue mound. Do not fold it in or your Meringues will collapse.

7 – Place in the oven to bake/dry out for 2 hours 20 minutes – IMMEDIATELY TURN YOUR OVEN DOWN TO 110’c as you place them in there.

8 – Turn the oven off and leave inside to cool down.

9 – Once cool, remove from the oven and serve as you wish, but some fresh berries and some whipped double cream (with a bit of vanilla stirred through) would do the job nicely in my book!

*These should keep well for a couple of days in an airtight container. The perfect make ahead, hassle free pudding for when you’re entertaining!*

Enlight1 (7)


 If you have a go at this recipe, do share it with me over on my Facebook page (you can give me a like while you’re there too if you fancy it, I’m very friendly…and only a little bit bonkers) or over on my Instagram by tagging me @lifeisknutts.

You can find more of my recipes in my, ‘Not quite Mary Berry’ series, by clicking here.

Happy Baking!

Gems.x

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13 Comments

  1. July 13, 2016 / 10:09 am

    I love the idea of using these pouches for recipes. This looks delicious hunni 🙂 xxx
    Yvonne recently posted…Tabby McTat #monkeybookreviewMy Profile

  2. admin
    July 13, 2016 / 5:38 pm

    Thanks Lou! I’ve got all-sorts of ideas with them floating about my head They’re super yummy with some cream… x

  3. admin
    July 13, 2016 / 5:38 pm

    Oh bless you, Thanks so much Yvonne you beaut!xx

  4. admin
    July 13, 2016 / 5:41 pm

    Thanks so much Ash!x

  5. admin
    July 13, 2016 / 5:42 pm

    google it – I google everything . I should’ve put that in the recipe really – sorry Leanne!!!x

  6. admin
    July 14, 2016 / 5:47 pm

    Haha!!!
    I know, it’s a bit odd but actually, they’re just fruit puree (no baby rice or anything in these ones – that would be weird ) and they’re so much cheaper than making your own
    I’ve used one in a cocktail too and it was pretty good
    Truth be told, I’d rather have some waitrose raspberry coulis swirled xx

  7. December 30, 2016 / 6:24 am

    As much as living in a small town drives me bananas a whole lot of the time, I love our big (to me) house and big yard and the fact that we can spend a whole afternoon outside just lolling around while Tori finds flowers and crunchy leaves and bugs to play with.The suburbs have a lot to recommend them – even if part of your inner hipster has to die.

  8. December 30, 2016 / 6:05 pm

    Maybe new people (no matter their motivation) is good for the FVA (aka the Nuchies Village Association). Except for a few almost worthless landscape improvements to Forestville center, all Dave P. has accomplished is making the rest of Bristol HATE Forestville.

  9. January 19, 2017 / 1:19 am

    Seems to me making people wait will winnow out some of the less desirable posters. I don't mean Bearded Spock particularly – foul language aside, he has a point. MM owes us nothing, but he really ought not give a date for his next post if he's not sure it will be on time.As for the poem, I think it is indeed about the NJ/VA elections. I'm probably wrong.

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