Name: Spiced meringues with coffee-soaked prunes
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8
Cuisine: British
Ingredients: 3 egg whites (left over from the fish pies, see 'Goes well with', below); 175g caster sugar; ½ tsp mixed spice; 2 tbsp instant coffee; 50g caster sugar; 250g pack ready-to-eat pitted prune; 285ml and 142ml pot double cream

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Spiced meringues with coffee-soaked prunes

Spiced meringues with coffee-soaked prunes

Sara Buenfeld

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Serves 8

More effort

Prep: 25 mins

Cook: 45 mins

Plus cooling

A star rating of 5 out of 5.3 ratingsRate

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The mixed spice in the meringues and plump, juicy prunes give a Christmassy flavour to this budget dinner party dessert

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Fish pies with smoked salmon, prawns & dill

A star rating of 3.9 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

For the meringue

3 egg whites

(left over from the fish pies, see 'Goes well with', below)
175g caster sugar
½ tsp mixed spice

For the prunes and cream

2 tbsp instant coffee
50g caster sugar
250g pack ready-to-eat pitted prune
285ml and 142ml pot double cream

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Nutrition: per serving

kcal426
fat29g
saturates16g
carbs41g
sugars41g
fibre2g
protein3g
salt0.11g

low

Method

step 1

Heat oven to 150C/fan 130C/gas 2 and line 2 baking sheets with baking parchment. Put the egg whites in a clean bowl and beat with an electric whisk until thickened and frothy. While whisking, add sugar 1 tbsp at a time until the mix is stiff and glossy. Fold in the spice.
step 2

Working quickly, pile 8 big spoonfuls of the meringue onto the baking sheets, spacing them evenly apart. Then, with the back of a spoon, lightly flatten them and hollow out the centres to make nest shapes. Bake for 45 mins, then turn off the oven and leave the meringues inside to cool for 4 hrs or overnight. Can be made 2 days ahead and kept in an airtight container.
step 3

Put the coffee and sugar in a pan with 200ml water. Add the prunes, bring to a simmer, then stir to dissolve the coffee. Leave to simmer for 10 mins until most of the liquid is absorbed, then take off the heat and cool. Can be made 2 days ahead and chilled.
step 4

To serve, whip the cream until it holds its shape. Spoon onto the meringues, then top with the prunes and a little of their juice.

Recipe from Good Food magazine, February 2009

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A star rating of 5 out of 5.3 ratings

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