Before I even start this post, I have to tell you (because I’m so excited!!!) that I just made raspberry pavlova ice cream. Whoooa baby. It is amazing and everything I ever imagined it could be. Post to follow shortly. That got me thinking that this would make an amazing ice cream too. Don’t you think? Swirls of meringue, lemon butter and rosewater and pomegranate syrup. Sounds like heaven to me. Maybe it would be better through gelato? I love Summer.
If you are going to make a batch of lemon and lime butter, as long as you sterilise the jars and seal them properly, they will keep in the fridge for 3 months. They make great gifts and you can make little cardboard gift tags for them. Lemon and lime butter is great to make last minute fruit tarts, spread on pikelets or scones.
These little babies, once assembled, need to be devoured immediately. Not that they would have lasted long anyway! If you have any meringues left over, store them in air tight containers for up to 3 days.
The trick to great meringues is making sure that the sugar is dissolved before you bake them. Take a small amount, just the amount that sticks to the tip of your finger when you touch the mix, and rub it between two fingers. If you can still feel grains of sugar, you will end up with a weepy looking meringue, this is the sugar dissolving and turning into toffee. The egg white protein and sugar granules need to blend together completely.
Follow my lead. . .
- 6 egg whites, from 59g free range eggs
- 1/2 teaspoon cream of tar tar
- 1 1/2 cup caster sugar
- 2 tablespoons lemon and lime butter
- 2 tablespoons caster sugar
- 3 tablespoons water
- 1/4 teaspoon rosewater essence
- 2 tablespoons pomegranate jewels
- Preheat a fan forced oven to 130C and line 2 baking trays with canola oil spray and baking paper
- Using an electric mixer, beat the egg whites until soft peaks form, approximately 45 seconds on high. Add the cream of tar tar and beat for 2 seconds. Add the sugar, 1 tablespoon at a time, beating for at least 5 seconds before each addition. Beat until thickened, glossy and when you squeeze the mixture between two fingers, you cannot feel any grains of sugar.
- Scoop large dollops of meringue onto the baking trays, approximately 5cm apart. Place into the oven for 50 minutes or until the have set firmly on the outside. Turn off the oven and prop open using two stacked wooden spoons. Allow to cool completely.
- To make the syrup: In a small saucepan, dissolve the sugar, water and essence over a low heat. Allow to cool and then add pomegranate jewels and soak for 1 hour.
- Serve the meringues with a small dollop of lemon and lime butter and a drizzle of syrup.