These festive meringues, combine the tartness of lemon curd and the floral fruitiness of Blackberry with a subtly herby basil infused cream. The basil lifts the lemon and gives and interesting twist. I made my own meringues, since I was asked to review the Kenwood K Mix, which made making meringues a simple task. However you could easily buy meringue shells, making the construction of these a very quick and simple task indeed.
Ingredients (Makes 10):
4 Egg Whites
200g caster sugar
A pinch of salt
Lemon curd – shop bought or make your own – I used the jar provided by Forman and Field.
A large handful of basil leaves
150ml Double Cream
A punnet of Blackberries
If you are making the meringues, it makes sense to make these the day before and store them in an airtight container. Use an electric whisk. If you dont have one, better to buy shop bought meringues..!
I used the method for basic meringues shown here.
Preheat the oven to 120 Deg C
In a dry bowl, beat the egg white with the pinch of salt until the whites form soft peaks. Without stopping the whisk, add the sugar a spoonful at a time until the mixture is glossy, thick and forms trailing peaks when lifted, and (if you have the nerve) remains in the bowl when it is turned upside down…
Onto a sheet of baking paper pipe the meringue bases and then the meringue crowns.
Reduce oven temperature to 90 Deg C and bake for about an hour and a half (till the meringues feel crisp). Keep in the oven till the oven cools down to dry them out completely.
Now for the basil cream.
Make the syrup by bringing to boil the sugar and water in a saucepan
Add the basil leaves and bring off the heat allowing the basil to infuse as the syrup cools down.
Strain the syrup into a glass jar.
Whip the cream until it forms peaks, then add in syrup a tablespoon at a time until you reach the desired level of sweetness. Remember the meringues are sweet so not too much is required, just enough to bring in the aroma of basil.
Lay the meringue bases in a row. Pipe or spoon the basil cream in the base of the meringue. Use a teaspoon to scoop a hollow in the centre and then put a teaspoon of lemon curd in the well.
Top with blackberries and then a dot of whipped cream to then attach the top meringue and there you go, you have crowned your Jubilee meringues ready for eating. As my Frenglish daughter says: Voila.