Blueberries and Ginger Cream Meringues

Blueberries and Ginger Cream Meringues 150 Author: Canadian Living Credits: Blueberries and Ginger Cream Meringues 150

Ideally these meringues have slightly soft and chewy centres. However, if you prefer them dry and crisp, add 10 minutes to the baking time.

  • Portion size 6 servings

Ingredients

  • 1/2 cup egg white (about 3)
  • 1/2 cup granulated sugar
  • 1/2 cup icing sugar
  • 1 1/2 teaspoon finely grated lemon rind
  • 1/4 teaspoon ground ginger
Ginger Custard:
  • 2 cups milk
  • 1 piece (1 inch/25 cm) gingerroot sliced
  • 1/3 cup granulated sugar
  • 3 egg yolk
  • 1/4 cup cornstarch
  • 2 tablespoons unsalted butter
  • 1/4 cup whipping cream
Macerated Blueberries:
  • 2 1/2 cups cultivated blueberry
  • 2 1/2 cups cultivated wild blueberry
  • 1 tablespoon granulated sugar
  • 1 tablespoon lemon juice

Method

Trace six 4-inch (10 cm) circles on parchment paper; turn over and place on baking sheet. Set aside.

In large bowl, beat egg whites until foamy; gradually beat in granulated sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form. Sift icing sugar over top; fold in lemon rind and ginger. Divide among circles. Using back of spoon, form into nests with 1/2-inch (1 cm) high sides.

Bake in centre of 225°F (110°C) oven, rotating pan halfway through, until light golden and still slightly soft in centre, about 1-1/2 hours. (Make-ahead: Let cool; layer between waxed paper in airtight container and store for up to 24 hours.)

Ginger Custard: In small saucepan, heat milk with ginger over medium heat until bubbles form around edge; strain.

In bowl, whisk together sugar, egg yolks and cornstarch; whisk in hot milk and return to saucepan. Cook over medium-low heat, stirring constantly, until thickened, about 5 minutes. Remove from heat and stir in butter. Pour into bowl. Place plastic wrap directly on surface; refrigerate until cool, about 1 hour.

In small bowl, whip cream; fold into custard. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Macerated Blueberries: In small bowl, toss together blueberries, sugar and lemon juice; cover and let stand for 30 minutes.

Place each meringue on dessert plate. Spoon ginger custard into centre of each; top with blueberry mixture.

Nutritional facts Per serving: about

  • Sodium 74 mg
  • Protein 7 g
  • Calories 358.0
  • Total fat 12 g
  • Cholesterol 131 mg
  • Saturated fat 6 g
  • Total carbohydrate 58 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Blueberries and Ginger Cream Meringues