by Chef Deb Traylor
When we filmed this video earlier this year, I was still over the moon from trip to London, where I’d met up with friends and meandered through the city in search of all my favorite Instagram food crushes.
I visited every place I could, from the jam-packed food fantasy of Harrods, to Poilâne Bakery, to Dominique Ansel’s bakery, to Crosstown Donuts, and a revisit to one of Pierre Herme’s shops for macarons. However, the one place I could not wait to visit was a tiny little shop named for the chef who inspired it, Ottolenghi. If you have ever read Plenty, Plenty More, Jerusalem or Sweet, you know exactly the chef I’m talking about. If he’s new to you, let me introduce you to one of Chef Yotam Ottolenghi’s simple little recipes that might make you search out his books. His food is beautiful.
The recipe I’m sharing today is a show-stopping dessert made with just a few ingredients. These light and fluffy meringues are especially impressive when you make them as large as you can. Though simple to make, they have a crunchy shell with a soft, almost marshmallowy center that’s complex and exquisite. You can savor them just as they are or top with lightly sweetened whipped cream and berries, or crush them up and add to oatmeal or ice cream or sandwich them between pancakes with fruit for added crunch!!
A Few Notes:
- This is a great recipe to make with older kids, as it involves a little patience and some science.
- The recipe calls for 5 egg whites but it works well if you only have 4, you have some leeway.
- Feel free to add ¼ tsp. vanilla if you want for added flavor.
- We used freeze-dried raspberries that we ground with a coffee grinder to add a little color and a little fresh zing, but that’s also optional. (You can find raspberry powder in the dried fruit section at Target.)
- The recipe does not set up well if you have high humidity or it’s raining out.
- Before you bake the meringues, take a little bit of the fluffy egg whites and rub it between your finger and thumb… if it feels gritty, keep whipping until all the sugar is dissolved or the meringues will be gritty.
On a final note: I really miss everyone stopping in to say “hi.” All of us here at Ginger and Baker cannot wait to see you all again!
If you make these, post photos and tag us! I’d love to see your masterpieces! I’ll show you my meringues if you show me yours!
Wishing you all love, health and happy eating!
- 1 1/4 cups granulated sugar
- 5 egg whites
- 1/8 tsp. salt
- raspberry powder or cocoa powder, optional
Preheat oven to 350 degrees. Spread sugar on a parchment-lined baking sheet and bake for 7 minutes. Remove baking sheet and reduce oven temperature to 275 degrees.
Using a stand mixer, beat the egg whites until frothy. Slowly add hot sugar, a tablespoon at a time. Add salt and continue to beat mixture until the bowl of the mixer is completely cool. This will take 7-8 minutes.
Line 2 baking sheets with parchment paper. Using a large serving spoon, drop large mounds of meringue mixture onto the baking sheets. (The recipe makes about 10 meringues.)
Bake at 275 degrees for 2 to 2 1/2 hours until crisp on the outside. Cool and sprinkle with raspberry or cocoa powder.
Inspired by a recipe from Yotam Ottolenghi.