When Sugar and Crumbs posted on their Facebook page that they were looking
for bloggers to try their products and then blog about them, I thought
“ooh I must do that”. I had previously use the Jaffa Twist icing sugar for some frosting on cupcakes before Christmas and I was so happy with how the frosting
came out (the icing sugar is so fine and the taste is delightful).
I was sent 3 different flavours to try: Sugar and Spice, Blueberry and Pink Lemonade
(see my other blogs on the Sugar and Spice and Pink Lemonade flavours).
The packaging is so pretty and very handy as it comes in a resealable bag. It even
gives a basic buttercream recipe on the reverse of the packet, so if you
are a complete novice, help is there!
The theme for the blog is “Celebrating Valentine’s with Meringues”.
For all 3 bakes I used a French meringue recipe from Philippa Sibley (one of Australia’s finest dessert/pastry chefs):
Philippa Sibley’s French Meringues Recipe
Makes 18 x 3.5 cm rounds
100g egg white, at room temperature
160g icing sugar, sifted
Beating the egg white:
1.Preheat the oven to 90C (you want your oven at this low a temperature
because you are essentially dehydrating the meringue rather than baking it).
Line a large, heavy-based baking tray with a silicone baking mat or baking paper.
2.Place the egg white in the bowl of an electric mixer fitted with a whisk attachment.
Add 1 heaped tablespoon of the icing sugar.
3.Whisk the whites until the mixture holds “soft peaks”. You should still be able to
make out bubbles in the mixture.
4.Add the remaining icing sugar. Continue whisking at high speed until the meringue
is shiny and holds “firm peaks” also called a “bird’s beak”.
5.The meringue is now ready to use. Pipe or spoon desired shapes onto the
6.Bake for 1 hr 45 mins (for 3.5cm rounds) or until crisp and dry (but you don’t want
them to turn pinky brown). You will need to bake larger or high meringues for longer.
Remove from the oven and cool on the tray.
I decided for my first blog to make heart shaped fruit meringue nests with the
Blueberry icing sugar. I made the meringue as above and then piped two hearts
onto parchment paper on a baking tray. I layered up the meringue to create a meringue nest. I baked them in the oven until crisp.
Once cooled, I whisked some double cream until thick and spooned it into the
meringue nests. On top of the cream, I added fresh blueberries and raspberries
and some of the raspberry juice. To finish off, I sifted a small amount of
blueberry icing sugar over the top.
The meringues nests were delightful. The blueberry icing sugar was so
tasty, such a delicate flavour which worked so well with the fresh fruit.
A perfect dessert for Valentines Day!