Recipe: 10 Minute Torched Meringue With Tropical Fruits And Pistachio
It's way quicker and easier than you think to make perfect, silky meringue. The Swiss method is almost foolproof and you don't even need to leave it in the oven for hours. It's perfect with some fresh fruit and nuts.
- 2 large egg whites
- 150 g caster sugar
- 1 tsp vanilla extract
- 2 kiwi fruits
- 2 passion fruits
- 50 g pistachio nuts
Make The Meringue
Add the egg whites and caster sugar to a heat proof mixing bowl and gently stir over a pan of simmering water (making sure that the bottom of the bowl does not touch the water). Stir until the egg whites are warm and the sugar has dissolved so that the mixture is smooth. Remove the eggs from the heat and pour the mix into a Stand Mixer with the vanilla extract. Use the whisk attachment to whip until the meringue is cool and stiff.
Prepare The Fruit
Top and tail the kiwi fruits then carefully peel using a knife. Cut into a small dice. Cut the passion fruits in half and scoop out the seeds. Pulse the pistachio nuts in a Mini Chopper food processor until roughly chopped.
Plate And Serve
Place a big dollop of meringue on each plate then use a spoon to spread the meringue across the plate to get a sloped effect. Use a blowtorch to toast the meringue (or put it under a preheated hot grill for a minute). Spoon the fruit over the meringue and scatter over the pistachios.
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