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Clementine meringue recipe

Men love meringues, so we had to include this simple idea with clementines.

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  • Serves 8

  • Prep time 15 mins

  • Cooking time 1 hr

  • Total time 1 hr 15 mins

  • Calories 480 per serving

  • Prepare ahead yes

Ingredients

For the meringue
  • 4 egg whites
  • 225g (8oz) caster sugar
  • For the clementine cream
  • 500ml (18fl oz) double cream
  • 3tbsp icing sugar, sifted
  • 2 clementines, zest and juice
  • 1tsp pure vanilla extract
For the topping
  • 4 clementines, segmented
  • 1/2 pineapple, chopped
  • 4 passionfruit, pulp only

Preparation

  1. Preheat the oven to 140 C, 120 C fan, 275 F, gas 1. Whisk the egg whites in a clean bowl until stiff, then add the sugar 1 tablespoon at a time, until it's all incorporated and the meringue is shiny and stiff.

  2. Spoon the meringue mix onto a baking sheet lined with baking parchment - scoop a small indent into the top of the meringue to hold the topping later. Place on the bottom shelf of the preheated oven and bake for 1 hour. Turn the oven off and leave the meringue to cool in the oven for at least 4 hours or overnight. When cool slide onto a serving plate.

  3. To make the clementine cream, whip the cream with the icing sugar, clementine zest and juice and vanilla until it’s in soft peaks. Spoon the mixture onto the meringue, decorate with clementines, pinepple and passionfruit, and dust with icing sugar.