Cranberry Meringue

  • 17 Feb - 23 Feb, 2018
  • Mag The Weekly
  • Cookery


· 75g cranberries

· 4tbsp maple syrup

· 6 ready-made meringue nests

· 200ml double or whipping cream

· Zest and juice of 1 lime


Place cranberries and maple syrup in a pan. Heat gently until the syrup begins to bubble but don’t let the cranberries pop. Once they have softened, place them in a bowl and set aside until cold, stirring to keep them evenly coated in syrup. To serve, place meringue nests on individual serving plates. Whip the cream to soft peaks and stir in the lime juice and zest. Place a few of the prepared and chilled cranberries in the base of each meringue, then spoon on a little cream and top with more of the cranberries. You can toast the top of the peaks with a blow torch. Serve immediately.