Wintry Meringues
GBBO series one finalist Miranda Gore Browne has collaborated with Lizi’s to bring together some of the finest seasonal ingredients in these captivating Wintry Meringues, gently scented with spices and orange zest and sprinkled with crunchy nutty low sugar granola.
Blowsy and pretty, gently scented with spices and orange zest and sprinkled with crunchy nutty granola, these meringues are simple to make and will look stunning as a winter or Christmas centre piece or wrapped in cellophane and tied with ribbon as a lovely homemade gift.
Gorgeous just as they are, or why not make them into a scrumptious pudding with a bowl of roasted honey and cardamom figs and some thick yogurt or cream.
Ingredients
4 egg whites
170g granulated sugar
170g caster sugar
2 teaspoons of finely grated orange zest
a pinch of salt
50g Lizi’s Low Sugar granola
50g pistachio nuts (roughly chopped)
1 teaspoon of cinnamon
Method
Pre heat the oven to 120 degrees.
Roughly chop the pistachio nuts.
Mix the granola in a small bowl with the pistachio nuts, 1 teaspoon of the orange zest, salt and ½ teaspoon of cinnamon.
Whisk the egg whites until stiff peaks.
At a fast speed, using a hand mixer or stand mixer with the balloon whisk attachment, add the granulated sugar a large spoonful at a time. Make sure the mixture is smooth and glossy before adding more.
Turn the speed down a little and add the caster sugar a large spoonful at a time until it has all been incorporated.
Use a large tablespoon to fold in 1 teaspoon of orange zest and half a teaspoon of cinnamon.
Line two flat or low-sided baking trays with non-stick baking paper.
Use two large spoons to make heaps of meringue on the baking paper, leaving space between them for them to grow a bit.
Sprinkle the spiced granola mixture over each of the meringues.
Put into the preheated oven.
Bake for an hour then turn the temperature down to 100 degrees and bake for a further two hours. If possible then turn off the oven and leave the meringues inside with the door closed overnight.