8 Meringue Recipes To Up Your Pudding Game

Preheat the grill.

Gently pierce each meringue on a thin skewer and toast over the grill until lightly browned on the edges.

Remove from heat and set aside.

Peel and slice the pineapple and mangoes into ½-inch thick pieces.

In a small bowl, whisk together the rum and sugar. Place the pineapple and mango in the bowl and toss to coat. Allow to sit for at least 30 minutes to marinate.

Place the fruit on the grill and cook until marked, turning as necessary, brush the fruit often with the rum.

Once cooked, remove from heat and cut into diced sized pieces and place the fruit back into the rum mixture.

Next, mix the lemon curd yoghurt until well incorporated.

In a small bowl, place 1 tbsp of the raspberry jam and gently warm it up in a cast iron pan over indirect heat on the grill.

Once warmed through, pass the jam through a fine sieve to remove the seeds. Reserve the jam in a bowl and set aside.

Place a spoonful of jam in the centre of the plate and make a swish with the jam using the back of the spoon.

Place the toasted meringue on the swish and spoon the yogurt into the centre of the meringue.

Then top the yogurt with a dollop of raspberry jam.

Top with diced pineapple and mango. Finish by drizzling a spoonful of passion fruit pulp over the meringue and fruit.

Garnish with fresh raspberries freshly grated lime zest. Serve immediately.

Add chopped rhubarb to a pan with the maple syrup, cook for around 10 mins until rhubarb has softened and sauce has thickened. Set aside to cool. You can make this ahead of time and keep it in the fridge.

For the meringue, pre-heat oven to 150°C/Gas Mark 2. Line a tray with baking parchment and draw 12 two-inch circles.

Turn the paper over so the ink doesn’t rub off onto your meringues.

Add egg whites to a stand mixer with the whisk attachment, mix on low, increasing to medium until egg white become foamy peaks

Then add sugar a few tbsp at a time until incorporated and meringue becomes stiff and glossy. Mix in cornflour.

Spoon the mixture into your circles, flattening part to hold your maple rhubarb later on.

Bake for 35-45 minutes, making sure they don’t brown.

Once that time is up, leave the meringue in the oven for two hours. Do not open the door. These meringues have a crispy exterior and soft interior.

Once ready, pile high with delicious maple sweetened rhubarb compote and top with orange segments, pomegranate seeds and a generous drizzle of maple syrup.

Lay the meringue nests out on a tray.

Fill and spread the nests with caramel or toffee sauce, then add the whipped cream on top.

Chop up the bananas into thin slices and place a few on top of the whipped cream.

Crush the chocolate honeycomb and sprinkle on top.

Then repeat and load up all the other meringue nests. Serve immediately.

Preheat your oven to 150°C/130°C Fan/Gas Mark 2.

Begin by selecting a large mixing bowl. Whisk the egg whites in the bowl until they reach the soft peak stage.

Add the sugar slowly, either spoonful by spoonful or in a thin steady stream, while whisking.

Continue until all the sugar is incorporated and the mixture is thick and glossy without any grittiness.

Gently fold through the sifted cornflour, the vinegar and the cream of tartar, folding for no longer than 30 seconds.

Spread the meringue into a 20cm circle on a lined baking tray.

Gently raise the sides to form peaks, making sure the centre crater is shallower.

Place in the centre of the oven, then immediately lower the temperature to 120°C/100°C Fan/Gas Mark ½ for 75 minutes.

Switch the oven off completely and leave the meringue inside, without opening the door, for a further 4-5 hours or overnight to cool completely.

Melt the white or ruby chocolate flakes in a bowl over a saucepan of simmering water. Spread a thin layer over the meringue crater.

Leave to set and form a crispy shell.

Just before serving, whip the cream to soft peaks and spoon into the meringue.

Melt 50g of ruby chocolate flakes in a bowl over a saucepan of simmering water, and use a spoon to drizzle over the whipped cream.

Cover with raspberries and blackberries, and sprinkle over the chopped pistachios.

Preheat the oven to 180˚C/Gas Mark 4.

Put the hazelnuts on a small baking tray and roast for 8 minutes or until golden; set aside to cool.

Meanwhile, grease and line the base and sides of two loose-bottomed 18cm sandwich cake tins.

Put the cooled hazelnuts and 1 tbsp of caster sugar in a small food processor; pulse until ground (a few chunky pieces are fine).

Put the egg whites and pinch of salt in a mixing bowl.

Using electric beaters, whisk to stiff peaks, then whisk in 150g of caster sugar in three additions.

Fold through the ground hazelnuts and vinegar, divide between the tins, smoothing the tops, then bake for 30-35 minutes. Set aside to cool.

Using electric beaters, whisk the cream, remaining 1 tbsp of sugar and vanilla to soft peaks. Stir in the yogurt.

Remove the meringue cakes from the tins; place one on a cake stand. Spread with half the cream mixture and tumble over half the strawberries.

Repeat with a second layer and serve at once.

Preheat the oven to 200°C/Gas Mark 6.

Butter and base line two 20-22cm non-stick, cake tins. Using an electric whisk, beat the butter and 100g of the sugar together in a bowl until pale and creamy, then whisk in the egg yolks, vanilla and milk.

Sift over the flour and gently fold in. Divide equally between the prepared tins.

Using clean beaters, whisk the egg whites in a bowl until they form soft peaks.

Gradually beat in the salt and remaining 200g sugar to make a glossy meringue.

Spread over the sponge mixture then scatter over the flaked almonds.

Bake for 15-20 minutes until golden and set. Leave to cool in the tins.

When ready to assemble, remove the cakes from the tins.

In a bowl, whisk the cream to form soft peaks. Spoon over one of the cakes and scatter over the raspberries.

Top with the second cake and dust lightly with icing sugar before slicing and serving.

First make the pastry. Place the flour in a food processor with the salt and sugar and whizz for a few seconds (this is a great way to ditch the process of sifting flour).

Add the butter, and whizz again for about 20 seconds, or until the mixture resembles breadcrumbs.

Turn out into a fridge-cold mixing bowl, and with a cold knife, slowly add enough of the whisked egg and water to bind the mixture together, being careful not to make the dough too wet.

Bind the pastry into a ball. Kneading will make it tough, so try to handle it as little as possible.

Lay the pastry on a baking sheet and roll out to flatten a little. Cover with cling film and leave in the fridge to rest for 30 minutes or until needed.

Once you are ready to make the pie, preheat the oven to 190˚C/170˚C Fan/Gas Mark 5. Dust the work surface with flour and roll out the pastry until it’s the thickness of a 50p piece.

Very carefully line a 24cm deep tart tin. Let the pastry overhang the edge of the tart dish so you can trim it once it has been blind baked.

Place the lined tin in the freezer for 10 minutes and then line the raw pastry with grease proof paper. filled with baking beans and blind bake it for 20 minutes.

Remove from the oven, take out the baking beans and grease proof paper and pop it back for a further 10 minutes.

Take out and leave to cool. Lower the oven temperature to 140˚C/120˚C Fan/Gas Mark 1.

When the pastry is cool, carefully trim the pastry edges away with a knife, carving off the excess against the side of the tin, then brush away any crumbs with a pastry brush.

While the pastry bakes, prepare the filling. Put the juices, water, sugar, salt and zest in a pan and bring to the boil.

Mix the cornflour with the gin to form a smooth paste and whisk this into the juice mixture.

Keep whisking and it will start to thicken. Lower the heat and add the butter, whisking until it has all melted.

Now take the pan off the heat and stir in the eggs, beating furiously until you have a lovely smooth consistency.

Leave to rest covered with some cling film touching the surface of the sherbet curd to stop a skin forming while you wait for the base to bake and cool.

When ready to fill the tart, sieve the filling into the tart case to ensure a perfectly silky consistency. Level it out carefully with a spatula and return to the oven for 30 minutes.

To make the meringue, place the sugar in a saucepan and add four tablespoons of water and the vanilla.

Turn on the heat and bring to the boil until the sugar is melted, but do not stir as this will crystallise the sugar syrup.

Whisk the egg whites into soft peaks so they fall down on themselves, and keeping the whisk going, slowly pour in the sugar syrup until it is all incorporated.

With a metal spoon, top the tart with the meringue, creating lovely peaks as you go.

Turn the oven up to 180˚C/160˚C Fan/Gas Mark 4 and cook the pie for 10 minutes until golden brown on top.

Remove from the oven and leave to cool for an hour before serving.

Preheat the oven to 200°C. Place greaseproof paper on your baking tray with a little oil underneath so that it stays in place as you spoon the pavlova on to it.

Place the whites, with no traces of yolks, into a clean whisking bowl and whisk until the eggs reach soft peaks.

Add the sugar all at once and continue whisking until it has dissolved and the meringue is glossy and it drops in ribbons from your spoon.

Add the vinegar and after a few beats add the coarsely ground pistachios and stir it in by hand.

Form 6 equal sized small round meringues on the baking sheet.

Place in the oven, turn the temperature right down to 120°C and bake for 80 minutes before setting aside. They can be made a day in advance.

Halve the apricots and remove the stone.

Bring the water and sugar to boil in a medium-sized saucepan.

Once the sugar has dissolved, add the saffron and rose petals. Simmer for a few minutes and add the apricots.

Poach until they are soft, around 4-6 minutes. Take off the heat and leave to cool in the syrup.

When you are ready to eat, whisk the cream and extra sugar until it just holds its form. Stir in the yoghurt.

Spoon over the meringues and top each with three halves of the apricots and a little syrup over the top.

Sprinkle over the remaining pistachios and serve.