SUBSCRIBE now for more BOLD Recipes! http://bit.ly/1eVfGZ1New BOLD BAKING creations and secrets every Thursday!Hi Bold Bakers! Your recent questions & comments inspired me to make this episode all about making perfect meringues. I share my secrets on creating foolproof meringue every time, and how to make them BIG & BOLD with a rich raspberry puree, fresh cream & toasted pistachios. Once you learn my tricks, the possibilities are endless. Enjoy!If you love meringue, make sure to watch my Meringue Roulade episode--it's my favorite Irish dessert! http://bit.ly/1ouih1QFOLLOW ME HERE, FELLOW BOLD BAKERSPINTEREST http://www.pinterest.com/gemstaffordTWITTER http://www.twitter.com/gemstaff16FACEBOOK https://www.facebook.com/GemmaStaffor...INSTAGRAM http://www.instagram.com/gemmastaffFULL RECIPE BELOWGemma's Raspberry Meringues with PistachiosINGREDIENTS(Yields 8-10 medium meringues) 6 egg whites(150g) at room temperature1 cups granulated sugar (300g) (weighing by grams is easier and more accurate)1 lb Raspberries (frozen and defrosted), cup Pistachios, toasted and chopped 2 cups Cream for sandwiching togetherMETHOD:1. Start by lining a large flat baking tray with parchment paper. 2. First, make the raspberry puree by bringing the raspberries to a simmer. Gently cook until the berries have reduced by half and are thick. Pass through a sieve to remove the seeds and get a fine puree3. For the meringues, preheat oven to 400oF (200oC). Line a deep roasting tray with baking paper. Pour in the sugar and put it in the oven for 5-7 minutes, until the edges are JUST beginning to melt. Heating the sugar helps create a glossy, stable mixture. 4. While the sugar is heating, whisk the egg whites into the mixing bowl (not a plastic bowl). Be careful no egg yolk leaks into the whites. this will stop them whipping. 5. At first whisk the egg whites on low to allow stablillising bubbles to form. Then increase the speed and beat until egg whites have formed stiff peaks. (this takes around 5-7 minutes)6. Now it's time to take out the sugar from the oven. Turn down the oven to 210oF (100oC)7. While you whisk on high speed, slowly add in the warm sugar,a big spoonful at a time. 8. Whip until the sugar is all incorporated (around 4 minutes). To check if you made a good meringue rub a bit between your fingers. it should feel smooth and not gritty. If it feels gritty with sugar then whisk for longer so the sugar can dissolve. The mix should be smooth, stiff and glossy. 9. Drizzle over a little pure onto the meringue. With a spoon drag the raspberries through the meringue to create a ripple effect. Do this gently, you don't want to over mix and muddy the ripples. 10. Spoon the raspberry meringue onto baking sheet. I made 8 medium meringues with the intention of sandwiching them together.11. Bake for around two hours. The idea is to slowly dry them. After the 2 hours turn the oven off and leave them in there to go completely cold (trust me, leave them in there with the door closed). If you don't like them sticky in the middle , bake for 20 minutes longer. When you turn them over they should be crisp on the bottom. No soggy bottoms here. The meringues will keep for a week in an airtight container. 12. Whisk the cream and use it to sandwich the meringues together, sprinkle over the pistachios and enjoy!!
