Almond Meringues With Mascarpone and Strawberries

Almond Meringues with Whipped Mascarpone and Strawberries

This is one of my favourite summer puddings. A take on an Eton mess but with the influence of Italian Amaretto. Almonds are folded through the meringue giving them a deliciously chewy and nutty texture. It is essential to grind (or even chop) the almonds yourself. Ready ground almonds will not deliver the same texture and often lack in flavour. Make the meringues ahead of time if you like. These almond meringues will keep for two weeks in an air tight container.

Ingredients

| serves 4-6 |

  • 4 egg whites

  • 230g golden caster sugar

  • 150g blanched almonds

  • 1 tsp ground  cinnamon

  • 150g mascarpone

  • 200g double cream

  • 2tbsp sifted icing sugar (optional)

  • 300g strawberries

  • 4tbsp Amaretto

Method

  • Preheat your oven to 150°C fan setting and line three baking trays with baking parchment.

  • Add the blanched almonds to a food processor and pulse until they resemble coarse breadcrumbs.

  • Place your egg whites into the bowl of a stand mixer (or you could use a hand whisk) and whisk until frothy. Then slowly begin to add the sugar, continuing to whisk until the mixture is stiff and glossy and there are no sugar granules remaining. You may need to scrape down the ball a couple of times.

  • Stir the cinnamon into the ground almonds then add this to the egg white mix and fold gently to combine.

  • Using two teaspoons spoon about a tablespoon of the mixture onto the prapred baking tray. Repeat, ensuring you leave at least 3cm between each one. not worry about them being messy, that is part of their charm.

  • Bake for 45 mins until firm to touch and slightly golden.

  • Allow them to cool on the trays then gently lift off.

  • For the strawberries, slice the strawberries and place into a bowl with amaretto. Stir to combine then transfer to the fridge for at least an hour. Give them a final stir before serving.

  • For the mascarpone cream place all the ingredients into a bowl and whisk using a hand held electric whisk just until stiff peaks form. Refrigerate until ready to serve.

  • Serve a good scoop of the cream alongside the strawberries and 2-3 meringues per person.

For more desserts try this pear and almond tart or this torta caprese.

Sweet Things, Dinner PartyAlexandra Dudleymeringues, gluten free, strawberries, strawberryComment