Clementine & Fig Meringue Stack

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Clementine & Fig Meringue Stack

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Shane Smith’s jaw dropping Clementine & Fig Meringue Stack is the perfect Christmas centrepiece.

Ingredients

  • 4 large egg whites
  • 200g caster sugar
  • 1 tsp white wine vinegar
  • 1 tsp cornflour
  • 1 clementine zest
  • Filling:
  • 600ml cream, whipped
  • 5 clementines
  • 5 fresh figs
  • Fresh mint to garnish

Instructions

  1. Preheat your oven to 140C/120C fan.
  2. Line two baking sheets with greaseproof paper.
  3. Into the bowl of your mixer, whisk the egg whites until white and frothy.
  4. Gradually add the caster sugar and whisk on full speed until thick.
  5. To this meringue, add the white wine vinegar, cornflour and clementine zest.
  6. Continue to whisk for a few minutes until the meringue is thick and glossy.
  7. Place the meringue into a piping bag and onto one tray, pipe a 8” round disc.
  8. On the other lined tray, pipe a 6” disc, a 4” disc and a 2” disc.
  9. Place these in the preheated oven and bake for 45 minutes.
  10. Once baked, turn the oven off.
  11. Open the door slightly to let out any steam and allow the meringues to cool inside.
  12. To assemble, place the largest meringue disc onto a cake stand.
  13. Spoon on the whipped cream and arrange on the clementine slices and fresh figs.
  14. Top with another meringue disc and continue the process until you have created a stacked dessert.
  15. Set straight away and enjoy.
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