Spring has sprungggg!!! Too soon, if you ask me! 2 weeks ago it was cold enough to wear a jacket, and now I’m drinking cold coffee in the mornings, just a few degrees short of AC weather. But the good news is I love spring, almost as much as I love winter(almost!). It’s the only time of the year Delhi skies are kind of blue, and it’s breezy and floral, ben still likes hanging out outside. Wild roses are almost about to blossom in my balcony and it is the last few weekends to brunch. Speaking of last few, it’s also the last of the strawberry season (oh no!).
The guys from Cosmo India asked if I’d want to do a healthy recipe for their march print issue - the issue is about the digital generation and I’ve worked on part of a food feature with four other incredible bloggers. The almond meringues you’ll find beautifully photographed are topped with strawberries and pomegranate and can be served with coconut whipped cream. They’re inspired by a recipe I read in one of Ottolenghi’s books. They are cloudy and delicious - the heated sugar makes them taste a bit like candy floss (!!) and the pomegranate and coconut cream are the ottolenghi-inspired flavours - next time, rosewater?
Cosmo has printed an overview of the recipe, but here’s the complete version!
100 g powdered sugar
3 egg whites, room temperature
1 tsp almond extract
1/2 cup coconut cream
1 cup strawberries & pomegranate
1/2 cup blanched almond flakes
Preheat oven to 200 ˚ C
Line an oven tray with a silicon mat
Spread the powdered sugar evenly in the tray and place in the oven for 6 minutes
Beat the egg whites for 1 min on high speed until frothy
With the mixer still on, gradually add the heated sugar into the egg white - a spoonful at a time.
Add the almond extract and continue to beat for about 8 minutes, until egg whites are glossy and form stiff peaks.
Using a cookie scoop, scoop out the egg white onto a baking tray and use the back of a spoon to create an indent
Bake in the oven at 100 ˚ C for about 1 1/2 hours.
Turn off the oven and let the meringues rest inside for another 1/2 hour.
Remove from the over and let them cool.
Meanwhile, scoop out the top layer of thick cream from the can of coconut milk
Using a whisk, whip for 3 - 4 minutes.
To assemble, take 1 meringue nest and place on a plate & add berries - you can use raspberries, strawberries or pomegranate!
Add a dollop of coconut whipped cream
Sprinkle with blanched almond flakes and crushed meringue bits!
Make sure the egg whites & the dish you use to whip them is completely clean & dry. It should have no drop of yolk no water.
Now is the perfect time to make these. Very hot and humid weather won’t allow the egg to whip properly.