Giant Meringues: “Nutella” & White Choc, Lemon and Raspberry

8th June 2020
Blog post

So, why giant meringues? I made these for my sister, because shes a big meringue fan!! She’d been away travelling for years and it was my second time seeing her since she’d got back so I thought it called for a treat 😉

To be completely honest, I’m not usually a big fan myself but these are something else 😉 The edges are crunchy and caramelly, and the middles are soft and airy. The toppings are far too yummy as well.

giant meringues

Which flavour should you go for?!

As a family of chocoholics, we all expected the “nutella” to win, but actually the combination of lemon, raspberry and white chocolate was just toooooooo good to resist. I recommend you make both 😉

Or why not make your own? Chocolate orange? Chocolate drizzle and fudge pieces ontop? Or all the fruit?! Let me know which flavour combinations you try!!

giant meringues

Stiff Peaks?

In the giant meringues recipe below, I ask you to beat your egg whites to stiff peaks.

This is the video I always refer to when I’m remembering what the different types of peaks look like: https://www.youtube.com/watch?v=zhuRyq7NrcA

If you’re nervous of overbeating it, somewhere between firm and stiff peaks is just fine 🙂

Giant Meringues: “Nutella” & White Choc, Lemon and Raspberry

Prep Time5 mins
Cook Time1 hr 30 mins
Servings: 6 giant meringues
Course: Dessert
Cuisine: American, French
Keyword: gluten free dessert

Ingredients

Giant Meringues

  • 6 eggsroom temperature
  • 170 g caster sugar
  • 170 g icing sugar

Lemon and Raspberry Flavouring – quantities are PER MERINGUE you want to make this flavour

  • 2 raspberries
  • 1/2 tsp raspberry jam
  • 1/4 cap lemon flavouring
  • Tiny bit of yellow food colouring
  • 2 squares of white chocolate

"Nutella" – Choc and Hazelnut Spread – quantities are PER MERINGUE you want to make this flavour

  • 1/2 tsp nutella/dairy free hazelnut spread/your fav choc spread
  • 2 squares of milk chocolate
  • Sprinkle of hazelnuts

Instructions

  • Heat your oven to 100oC (fan).
  • Place a layer of baking paper onto a baking tray.
    >Usually, I don't pay much attention to this step but for meringues, make sure the baking paper is nice and flat on the tray otherwise you might not get a very neat result!
    >You can't use foil here – has to be baking paper.
    >I recommend 3 or 4 meringues per baking tray
  • Take the eggs and separate the white from the yolk. Add the whites to a CLEAN mixing bowl.
    >If you're not used to doing this, separate them one at a time in a separate bowl before adding all the whites to one bowl. Take it from me, its reaaaally annoying when you've separated 5 eggs and then on the last one, the yolk breaks and falls into your white and you have to start again!
    >The mixing bowl needs to be immaculate in order for the egg whites to whip up properly
  • Whisk the egg whites until they reach STIFF PEAKS.
    >If you're not sure what that means, have a look at the pic just above this recipe.
  • At this point, add about 1/3 of the caster sugar to the egg whites and whisk until JUST combined. Repeat for another 1/3. Then repeat for the final 1/3.
    >Don't over whisk!!! Let it get to the point where the sugar is JUST combined, no more!!
  • Now, add 1/3 of the icing sugar and fold in using a big metal spoon/spatula. Repeat for another 1/3. Then repeat for the final 1/3.
    >Don't over whisk!!!

Add the flavourings

  • If you're making both flavours, divide your mix into two bowls.
  • To add the flavourings, I dot the flavourings around the top of the bowl, like the picture. Then, I very carefully fold the mix together 3 times.
    >It wont look properly marbelled yet, but when you move onto the next step, it will then marble nicely!

Cook them!

  • Place 1 heaped tbsp of the meringue mixture onto the baking tray (like the meringue in the bottom right of this picture). Spread it out slightly and then pile another 1-2 heaped tbsp of the mix ontop (so it looks like the other two meringues in the picture)
  • Repeat for the other 3 meringues.
  • Place the baking tray into the over for 1hr 30mins.
  • Check if they're cooked by doing this:
    1) Remove the baking tray from the oven.
    2) Pick up one of the meringues – was it easy to remove and is the bottom solid? If so, they're done! If not, place back into the oven for 10 mins and check again.
  • Once they're cooked, turn the oven off and place the baking tray with the meringues back into the oven.
  • Leave for an additional 30mins and then remove the meringues from the oven.
  • Melt your chosen chocolate and drizzle over the meringues
    >I find it easiest to use a knife, dip it into the melted chocolate and wave the knife over the top of the meringue so it drips all over it 🙂
  • Add some lemon peel/meringue sprinkles for decoration if you'd like to.
Print Recipe

Want some more desserts? I’ve got loads here in my “Baking/Recipe” section

Leave a comment

Your email address will not be published. Required fields are marked *






Prev Post Next Post
%d bloggers like this: