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In the Summer I think most people prefer lighter foods.  Even I, a committed lover of the Sticky Toffee Pudding will forego a heavy desert in favour of a sorbet!   But the weather is just so dismal right now, that I find myself longing for spicy warmth and this dish combines just that with the lightness of meringue.

I recently attended a pirate themed party at the home of my lovely friend Clare.  She served as a treat after dinner, a fairly crunchy, spicy meringue which was to be allowed to melt in the mouth with a sip of limoncello!  Mad! Yes it was but delicious and the inspiration for this dish.

With flavours more akin to a winter crumble, you can make this desert and stir it all up with whipped double cream for an alternative Eton Mess…otherwise just pile it up and devour!  This recipe makes around 20 medium sized meringues

You Will Need:

4 large free range eggs, whites only (don’t discard the yolks!)

160 g icing sugar

1/2 teaspoon cream of tartar

1/2 to 1 teaspoon cinnamon

1 plum and 1 apple per person

Vanilla sugar ( caster sugar is fine)

Lemon juice


  • Preheat oven to 140 or Gas Mark 1
  • Wipe a medium bowl with lemon juice or white vinegar to ensure that it is extremely clean.
  • Whisk egg whites until they become fluffy.
  • Add the Cream of Tartar and whisk again until the egg whites form stiff peaks.
  • Gradually add the icing sugar whisking well in between each addition.
  • Whisk in the cinnamon.
  • The meringue is ready when you can hold the upside down and the mixture does not fall!!
  • Line a baking tray with grease-proof paper and spoon or pipe the mixture onto the tray (can you spot my mistake!?)
  • Bake in the oven for 60 minutes.
As you can see, mine broke a little bit as I didn’t line the tray… oops!
  • Switch off the oven and leave the meringues inside, with the door slightly ajar until the oven is cool.

For the Fruit.

  • Chop the fruit up into thin slices or 1 cm chunks.
  • Heat in a pan with a teaspoon of lemon juice and vanilla/caster sugar to taste.  Add as much water as is needed to prevent burning and a little cinnamon, again to taste.
  • Don’t leave the fruit as the sugar can burn quickly!
  • The fruit is ready when it is very soft.
  • Serve warm or cold.



Love Rachel




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