The finale of French week on #TheChefsLine was decided by the French dessert, vacherin. Meringue, ice-cream, sorbet and coulis, basically a French pavlova and it's a star! Get this winning recipe here.
Staying on the meringue train we want more whisked goodness at our tips, so we go in search of ultimate meringues.
Pistachio, vanilla and raspberry vacherin Source: The Chefs' Line
• Make sure your egg whites are at room temperature!
• No greasy utensils whatsoever. Wash your bowl and whisk if needed and dry completely; meringues can’t handle moisture at all.
• Don’t add salt (contrary to common belief). It actually makes it harder for the whites to rise.
• Be patient and gradually spoon the sugar into the egg whites as you beat them; don’t dump the whole lot in or you’ll deflate it.
• When baking, keep a close eye on the meringue, as each oven is different.
• Cooked meringues will last around three days if stored in an airtight container.
• Cornflour helps get rid of moisture; apple cider vinegar makes meringues chewy.
Showtime
Lemon meringue pie is a wonderful combination of short, buttery pastry, a tart custard filling and a sweet, fluffy meringue topping. This recipe never disappoints!
Source: Alan Benson
Bananas and brown sugar make a fine pair. This recipe roasts bananas for some smoky depth, and the muscovado and rum sauce provides delicious, dark caramel notes. This is a must-make.
Banana ice-cream with muscovado meringues and rum sauce Source: Feast Magazine
Every Dutch baker has a version of this hazelnut cake (surely!) and this recipe features a delicate hazelnut meringue under a sweet but intense coffee-cream filling.
Source: Alan Benson
These chocolate meringues make a scrumptious yet simple dessert. meringue partners beautifully with chocolate, strawberries, vincotto and double cream. You’ll only need 4 meringues for this recipe but the remainder will keep perfectly well in an airtight container for up to 3 days (if they even last that long).
Source: Benito Martin
Inspired by the flouncy, white tutu of Russian ballerina Anna Pavlova, this meringue-based dessert first appeared following her tour through Australia and New Zealand. No meringue round-up could not include the perfect pav!
Source: Feast magazine / John Laurie
This is a very Icelandic combination - liquorice and chocolate. To serve, dollop the chocolate cream along the centre of a large oval platter. Break up the liquorice meringues and scatter them over the top, along with the raspberries, redcurrants and finish with chocolate shavings.
Source: BBC Books / James Murphy
A wintery take on the classic British Eton mess, this highly-textured dessert is layered with poppy seed meringue, fruity mascarpone and caramel-coated orange segments.
These snowballs are a textural delight. Pillows of meringue glide through a smooth vanilla custard dusted with hazelnut praline crunch.
The uber-popular herbaceous perennial, a.k.a rhubarb, is bringing its magic to these raspberry meringues with pistachio crumble recipe. You can make a few things in advance and just assemble everything the day of. Don't forget to sprinkle those pistachio nuts for added crunch!
Source: Gabriel Cabrera
Love and passion. A good kiss should be soft on the lips, tingle the tongue and leave you wanting another. Be prepared to fall in love with these meringue kisses. They've stolen our hearts.
Source: China Squirrel
These coconut and passionfruit cupcakes with meringue frosting are baked and ready to eat in less than 60 minutes! The easy meringue frosting makes these a statement cupcake.
Want more? Check out our meringue collection here.
Coconut and passionfruit cupcakes with meringue frosting Source: Petrina Tinslay
Have we got your attention and your tastebuds? It’s French week on The Chefs' Line airing 6pm weeknights on SBS. Check out the program page for episode guides, cuisine lowdowns, recipes and more.
