Redcurrant & Brandy Cream Meringues
- Whites from 2 Eggs
- 100g Caster Sugar
- 80g Redcurrants
- 1-3 capfuls of Brandy
- Ground Nutmeg
- Ground Cinnamon
- 150ml whipping cream
Directions
My Redcurrant & Brandy Cream Meringues have a festive twist with some classic flavours just for Christmas. They taste lovely and light with a tasty tang from the redcurrants.
- Using a whisk or food mixer, whisk the egg whites until light and fluffy.
- Then continue to whisk whilst slowly adding the sugar, until stiff white peaks are formed.
- Fold the redcurrants into the meringue mixture, then place some greaseproof paper onto a baking tray.
- Scoop out 8 balls from the meringue mixture onto the greaseproof paper then cook in the oven on 130c for 35-50 minutes, or until golden brown. They should sound hollow when tapped on the bottom.
- Once cooked, leave the meringues to cool on the baking tray.
- Meanwhile, whisk the cream until thick then fold in the brandy. Stir in enough nutmeg and cinnamon to flavour, being sure to taste-test as you go.
- When the meringues have cooled, spread brandy cream between two pieces of meringue per dessert, serve and enjoy.
Check out even more of my Christmas Recipes here.
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