Anybody who has walked past one of London’s fine Ottolenghi locations (www.ottolenghi.co.uk) has undoubtedly noticed their beautifully displayed sky-high meringues. I have had their fantastic cookbook for quite a while now but a number of the recipes require a stand-mixer in order to thoroughly mix ingredients. Although I’m sure you could make these with a hand mixer and loads of patience, I recently indulged in a longtime dream of owning a Kitchenaid mixer. It was the perfect opportunity to invite Anna over, drink a few beers, and bake some delicious treats.
These are based on a swiss meringue, which makes a very stable meringue but requires you to fully dissolve the sugar in the egg whites over heat before the mixing stage. The mixture will go from clear and brown to thick and white (and shiny) when completely mixed.
We used Ottolenghi’s recipe for Cinnamon and Hazelnut Meringues. This recipe creates 8-10 large meringues, enjoy!
200g Egg Whites (about 7)
140g brown sugar (1/2cup + 2 tablespoons)
260g castor sugar (1cup + 1tablespoon)
A small handful of chopped hazelnuts
Combine both sugars and egg whites in a bowl. Place a sauce pan with a small amount of water on the stove, bring to a light simmer and create a double boiler with the bowl. Be sure that the bottom of the bowl does not touch the water. Do not allow the egg whites to cook, but heat through, ensuring the sugar is dissolved. Place the egg white and sugar mixture into an electric mixer and beat for about 10 minutes on high-speed or until the egg whites are shiny and very stiff. Scoop the mixture into large balls onto baking paper and top with roughly chopped hazelnuts. Bake at 110c for about 1:20 – 2:00 hours depending on humidity and oven settings. The meringues should be firm on the bottom but still gooey in the middle.