Brown Sugar Meringue, Sesame Pine Nut Brittle, Ginger Chantilly & Pedro Ximinez

Caramelised Cushions of Comfort. These pillows are next level meringues, too often sweet and cloying, these harness the power of bitter, spice and the heat of alcohol to hit that literal sweet spot.

The ideal end to any summer gathering, these wouldn’t be averse to the addition of fresh berries or stone fruits.

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meringues, brown sugar meringues, chantilly cream, dessert ideas, dinner party dessert

Yield: 4-6

Author: Suze Morrison

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Brown Sugar Meringue, Sesame Pine Nut Brittle, Ginger Chantilly & Pedro Ximinez

Prep time: 34 MinTotal time: 34 Min

Caramelised Cushions of Comfort. These pillows are next level meringues, too often sweet and cloying, these harness the power of bitter, spice and the heat of alcohol to hit that literal sweet spot.

Ingredients

Brown Sugar Meringue

• 120g Egg white, room temperature
• 180g Golden Caster Sugar
• 50g Light Muscovado Sugar
• 1 ½ tsp Vanilla Extract
• 1 tsp Sherry Vinegar

Sesame Pine Nut Brittle

• 1tbsp Butter
• 1 ½ tbsp Caster Sugar
• 120g Pine Nuts
• ½ tbsp Sesame seeds

Ginger Chantilly

• 450ml Double Cream
• 1tbsp Syrup from Jar Stem Ginger
• 1tbsp Stem Ginger in Syrup, finely chopped.
• 6tbsp Pedro Ximinez to drizzle

Instructions

1. Preheat oven 130C. Line two baking sheets with non-stick paper.
2. In a large, clean bowl, whisk the egg whites until foamy then increase the speed of the whisk and whisk to stiff peaks, staring slow ensures a stable meringue.
3. Add the caster sugar, 1tbsp at a time, making sure each is dissolved before adding the next. Continue whisking until you have a stiff, glossy meringue.
4. Whisk in the brown sugar, then, fold in the vanilla and sherry vinegar.
5. Pile into 6 mounds on your baking sheet using a large serving spoon and bake for 70-80 minutes. Turn the oven off and allow the meringue to cool without opening the door.
6. Meanwhile, make the brittle. Line a baking sheet with a non-stick mat. Heat the butter in a large shallow pan and add the pine nuts. Sprinkle over the sugar and allow it to melt and caramelise. Add the sesame seeds and pour onto your prepared sheet. Allow to cool and break into pieces.
7. When the meringues are ready and cold. Whip the cream with the ginger syrup until it falls into ‘slumps’ fold through the chopped ginger and pile onto the meringues. Drizzle with 1tbsp Pedro Ximinez each and top with the brittle. Serve straight away.

https://gourmetglow.co.uk/recipes/brown-sugar-meringue-sesame-pine-nut-brittle-ginger-chantilly-pedro-ximinez