Purple Fruit Rippled Meringues
(using an Ella’s Kitchen Fruit Pouch)
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)
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!*
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
Love it! But now I’m going to have to change the temp to Fahrenheit….wahaha
Leanne recently posted…Lesson in Parenting a Little Girl
BABES!!! These look amazing!!! Yummmmmm!!!!
Ashliegh recently posted…Thursday’s Art Day on Monday- Planet Marble Painting
I love the idea of using these pouches for recipes. This looks delicious hunni 🙂 xxx
Yvonne recently posted…Tabby McTat #monkeybookreview
Genius use of an Ella’s Kitchen pouch! Those meringues look very tasty – I’m quite tempted to give them a try myself 🙂
Louise (Little Hearts, Big Love) recently posted…To Jessica on her last day of preschool
Thanks Lou! I’ve got all-sorts of ideas with them floating about my head They’re super yummy with some cream… x
Oh bless you, Thanks so much Yvonne you beaut!xx
Thanks so much Ash!x
google it – I google everything . I should’ve put that in the recipe really – sorry Leanne!!!x
Oh this is inspired! I’m not sure I could cope with the idea of using baby food in my pudding, but it does look absolutely amazing!
Nat.x
Plutonium Sox recently posted…The Soho – perfecting summer evenings
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
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.
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.
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.