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Meringues with cherry jam recipe

Meringues with cherry jam recipe

  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Cherry desserts

Small bite-size meringues are sandwiched together with thick cherry jam for a gorgeous afternoon tea treat!

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IngredientsServes: 6

  • 3 egg whites
  • 1 pinch salt
  • 150g caster sugar
  • 1 teaspoon cornflour
  • 175g thick cherry jam

MethodPrep:5min ›Cook:2hr ›Ready in:2hr5min

  1. Preheat the oven to 100 C / Gas 1/4.
  2. Whisk egg whites along with a pinch of salt until stiff peaks form. Gradually add sugar, adding more only after it is dissolved.
  3. Beat until thick and glossy. When almost done, add the cornflour.
  4. Line a baking sheet tray with greaseproof paper. Using a spoon or a piping bag, place uniform meringues on the tray.
  5. Bake the meringues in the oven for 2 hours.
  6. Once the meringues are dry, take out of the oven and let cool. Cover each meringue with cherry jam and join two halves together.

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Chef Jacques Pépin’s Family Lessons

“I have always cooked for my family,” writes chef Jacques Pépin in his latest cookbook. “The smell of food cooking, your mother’s or father’s voice, the clang of the utensils, and the taste of the food: These memories will stay with you for the rest of your life.”

The quintessential French chef has created a guide to create and remember these memories in his latest book, A Grandfather’s Lessons: In the Kitchen with Shorey, which he recently wrote and recipe-tested with his 13-year-old granddaughter, Shorey Wesen.

The book is filled with healthy recipes that are approachable for novice chefs, as well as notes on simple dining etiquette that can be increasingly hard to come by, including napkin-folding techniques and table manners. Illustrations of animals and produce, a trademark styling of Pépin's, are sprinkled through the pages.

Writing the book was a learning experience for both of them. “Honestly, I like to say that I was an inspiration for this book, but almost all of these recipes were new to me,” says Wesen. “My grandfather picked them as something that we could make together, as something that he could teach me and that I would enjoy learning.”

Pépin takes a more artistic approach. “For us, cooking together was like a canvas upon which we could speak. I am over 80 years old and Shorey’s 13, so, you know, it’s a work of communicating for us,” he said.

At one point, Wesen noted that the legs of a chicken or turkey often have more taste and moisture than the breast. To show her that white meat can be flavorful too, Pépin prepared Chicken Suprêmes in Persillade, which is sautéed on high heat for no more than six minutes, then dressed in persillade, a provincial mix of garlic, parsley and scallions that Pépin's mother, Jeannette, often used when cooking fish or fowl. (In French, “persil” means parsley, and “ail” means garlic.)

The book’s recipe calls for peanut oil, though other types will do. “I don’t like to use what people call vegetable oil I don’t really know what it is,” says Pépin. “So I use peanut oil or canola oil or an oil that I know where it comes from.”

The mix of butter, oil and the chicken’s natural juices, combined with the brief cooking time, present an easy dish that is moist and tasty. To take the dish further with a wine pairing, Pépin recommends an easy-drinking Beaujolais or Côtes du Rhône blend.

His granddaughter, on the other hand, has strong opinions about dessert.

“If we had gone Shorey’s way, we probably would have dessert right away,” Pépin chuckles. She has a soft spot for chocolate, but around Christmastime, Pépin's recipes for Meringues, which also come from his mother, are a holiday staple loved by all generations of the Pépin family.

“I love the meringues. I think they’re really good and I love the texture and everything,” says Wesen. The light dessert is a good way to use up leftover egg whites and can be spruced up with melted chocolate or apricot jam. Pépin recommends using cold egg whites and favors a less-is-more when beating the mixture, as overdoing it can result in a chewy, elastic texture in the final product. After the work is done, the meringues can be sealed in Tupperware and last for months.

For this year’s Christmas celebration, Jacques and his wife, Gloria, are headed to their daughter Claudine's family home in Rhode Island—“so I can dirty someone else’s kitchen,” Pépin quips—and they’re planning a family feast that includes foie gras, oysters, bûche de Noël and more. Shorey will surely help out with the meringues.

The following recipes are excerpted from A Grandfather’s Lessons: In the Kitchen with Shorey, by Jacques Pépin (Houghton Mifflin Harcourt, 2017).

Chicken Suprêmes in Persillade

  • 2 tablespoons peanut oil
  • 4 skinless, boneless chicken breasts (5 to 6 ounces each), preferably organic
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 6 scallions, minced (1/3 cup)
  • 3 tablespoons coarsely chopped garlic
  • 4 tablespoons unsalted butter
  • 4 tablespoons chopped fresh parsley
  • 2 tablespoons water

1. Heat the peanut oil in a saucepan. Sprinkle the chicken breasts with the salt and pepper, add to the hot pan and sauté for about 3 minutes over high heat. Turn the breasts over, reduce the heat to medium, cover, and cook for about 3 minutes chicken should be nicely browned on both sides and cooked through but still moist. Place the chicken breasts on warm plates.

2. Add the scallions, garlic, and butter to the saucepan and cook for about 1 minute. Add the parsley and water and mix well, then pour the sauce over the chicken. Serve immediately. Serves 4.

Christmastime Meringues

  • 5 large egg whites, chilled
  • 1 1/4 cups sugar
  • Whipped cream, jam, melted chocolate, or ice cream, for serving (optional)

1. Preheat the oven to 225° F. Line a cookie sheet with aluminum foil. Place the egg whites in the bowl of an electric mixer and beat at medium to high speed until foamy. With the machine still on medium-high, quickly but steadily add the sugar (should take no more than 10 seconds) and keep beating for about 15 seconds longer to combine well.

2. Using a large spoon, scoop out some of the meringue to create 4 large oval shapes on the lined cookie sheet. Then, for a different look, fit a pastry bag with a star tip or plain tip, fill the bag with the remaining meringue mixture and pipe out another 8 large meringues.

3. Bake the meringues for about 3 hours until firm and light beige in color. Cool completely, then place in a container with a tight-fitting lid and store at room temperature until ready to use. Serve plain or with whipped cream, jam, chocolate or ice cream. Makes 12 meringues.

15 Recommended Beaujolais and Côtes du Rhône Red Wines

CHÂTEAU DE BEAUCASTEL Côtes du Rhône Coudoulet de Beaucastel 2015
Alluring, with warm raspberry and boysenberry confiture notes gliding along, carried by a well-embedded graphite edge and backed by warm fruitcake and dark tea accents on the finish. Drink now through 2025. 8,000 cases imported.

BOUTINOT Côtes du Rhône-Villages Séguret Les Coteaux Schisteux 2014
This is alluring, with mulled spice and black tea aromas leading the way for a silky core of raspberry and plum sauce flavors. The long, anise-edged finish lingers nicely. Drink now through 2020. 2,200 cases imported.

GEORGES DUBOEUF Moulin-à-Vent Domaine de Roche Noire 2015
Raspberry, cherry and strawberry fruit are ripe and elegantly displayed in this concentrated, supple red. Details of licorice and violet are backed by tangy acidity that lingers into the juicy finish. Drink now through 2021. 2,000 cases made.

HENRY FESSY Moulin-à-Vent Domaine de la Pierre 2015
This red is well-crafted, with ample cherry, violet and cassis notes meshed together with licorice snap and granite accents. A pure, focused acidity melds into the clean, smoke-tinged finish. Drink now through 2022. 1,500 cases made.

This ripe, light- to medium-bodied red sports layers of pure blackberry, cassis and damson plum, edged with licorice, floral and apricot details. Tangy, mouthwatering acidity highlights the mineral and spice details on the long, lightly grippy finish. Drink now through 2020. 1,000 cases imported.

JEAN-LOUIS CHAVE SÉLECTION Côtes du Rhône Mon Coeur 2015
This unfurls a pure beam of crushed plum and black cherry fruit, inlaid gently with singed bay leaf, pepper and anise notes. A light smoky edge runs through the finish. Drink now. 4,500 cases imported.

LE CLOS DU CAILLOU Côtes du Rhône Cuvée Unique Vieilles Vignes 2015
Fleshy and inviting, with cherry paste and melted red licorice notes lined with lively tobacco and iron hints. A light mesquite element pervades the finish, adding length and range. Drink now. 1,200 cases imported.

CLOS DU MONT-OLIVET Côtes du Rhône Vieilles Vignes 2015
This sports a solid core of warmed plum and blackberry fruit, melding into singed alder, smoldering tobacco and dried lavender notes through the finish. Has grip and length. Drink now through 2020. 2,500 cases made.

PIERRE-HENRI MOREL Côtes du Rhône-Villages Signargues 2015
Juicy, with a mix of dark cherry, raspberry and blackberry notes underscored by anise and light brambly structure. Keeps good energy through the finish. Drink now through 2018. 2,000 cases imported.

DOMAINE DE MOURCHON Côtes du Rhône-Villages Séguret Tradition 2014
A good bolt of graphite drives underneath while lightly mulled plum and blackberry fruit form the core. Singed mesquite and tobacco fill in on the finish. Grenache, Syrah and Carignan. Drink now through 2020. 2,000 cases imported.

BIELER PÈRE & FILS Côtes du Rhône-Villages La Jassine 2015
Silky and pure, featuring crushed plum fruit gilded with violet and lavender hints. The fruit sails through the finish. Grenache and Syrah. Drink now. 7,300 cases imported.

BOUTINOT Côtes du Rhône-Villages Les Coteaux 2014
Shows a hint of maturity, with an alder edge leading the way, while the core of silky black cherry and dark plum fruit follows close behind. Pretty tea and incense accents emerge on the finish. Drink now through 2018. 3,125 cases imported.

BROTTE Côtes du Rhône-Villages Cairanne Création Grosset 2016
Ripe and focused, offering a racy feel to the mix of raspberry and cherry coulis flavors. Shows a light pastis hint on the finish, with a solid graphite edge. Drink now through 2020. 5,960 cases imported.

DOMAINE DE L'ECHEVIN Côtes du Rhône-Villages St.-Maurice 2015
Fresh and pure, with good drive to the mix of raspberry and blackberry coulis flavors. Light floral and dried anise notes fill in through the racy finish. Syrah and Grenache. Drink now through 2018. 1,700 cases made.

CHÂTEAU MONT-REDON Côtes du Rhône Réserve 2015
Ripe and racy, with a delicious beam of red currant and raspberry pâte de fruit laced with light anise and singed apple wood notes. A light mineral edge adds length and cut. Drink now through 2019. 5,000 cases imported.

12 Unconventional Summer Salad Recipes

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For the cherry meringues, place the sugar and 150ml/5½fl oz water in a pan and boil until the sugar has dissolved and a syrup forms. Add the cherries to the boiling syrup and poach for 1-2 minutes (depending on how ripe the cherries are), or until soft. Transfer to a bowl to cool.

Preheat the oven to 110C/225F/Gas ¼ and line a baking tray with baking parchment.

In a clean bowl, beat the egg whites with the caster sugar until stiff peaks form when the whisk is removed. Add the icing sugar and continue to beat for 4-6 minutes, or until the mixture is smooth and shiny.

Drain the cherries onto kitchen paper to remove as much syrup as possible. Using a large metal spoon, gently fold the cherries into the meringue mixture. Using another large spoon, scoop out a large spoonful of the meringue and shape into a quenelle (rugby ball shape) and place it onto the lined baking tray. Repeat the process to make three more large meringues. Cook in the oven for two hours.

Once cooked, remove from the oven and allow to cool slightly. Then use a palette knife to remove the meringues from the baking tray. Transfer to a cooling rack to cool completely.

For the cherry compôte, place the cherries, sugar and lemon juice in a large saucepan and cook for 5-6 minutes.

To finish the cherry meringues, place the cream and vanilla seeds in a large bowl and whip until stiff peaks form when the whisk is removed.

Once the meringues have cooled, place some cream on the flat side and sandwich another half meringue on the other side.

Place the sandwiched cherry meringues on a serving plate and serve with the cherry compote.

Cherry Jam Streusel Muffins

This past November I had the good fortune of joining the California Secretary of Agriculture, Karen Ross, some

Our first stop on the tour was tomato-grower extraordinaire Image credit: Alycia Moreno for CA GROWN.[/caption]

After Houweling’s we headed back north to

We ended up by their pond, sipping Pacifico’s stuffed with floating caviar limes (DO THIS AT HOME!!), eating California cheese, watching the sun set over the Pacific. I was chatting up Adam & Ryan from

The next morning over breakfast (again with the views)

So I always want to give you a treat when I post, so I created these Cherry Jam Streusel Muffins just for the occasion. I have several cherry trees and to me, they’re one of the most perfect fruits.

We start by making a quick jam with frozen + dried California cherries because it’s winter and this lets us enjoy the joys of cherries all year long. We squeeze in some fresh lemon juice, a touch of almond extract and a pinch of cardamom and then we set aside to cool completely. After a minute you can stash it in the fridge to expedite the cooling down process.

Then we throw together some streusel which is what I consider one of the many wonders of the world. If we can streusel it, I’m here for it. I added sliced almonds (from CA, of course), but you can add any nut you’d like (pecans maybe?).

Now can we finally talk about this muffin’s base? I kept telling Stella that I swear this is the most delicious muffin base I’ve ever made. Another bold statement, but I mean it. For the fat, I used California olive oil, eggs, heaps of lemon zest, more almond extract and the usually baking suspects (flour + sugar). These guys are soft as the fluffiest pillow and so incredibly moist. I cannot recommend them enough.

I started out wanting to create an overnight muffin, so that we could prep everything the night before and then just assemble and pop in the oven to eat warm in the morning. And yep, you can do that with these I’m happy to report. But you can also make them the same day, so I was hesitant to call them overnight lest anyone think they couldn’t go that path.

I want to give a shout out to Michelle Lopez of


Preheat the oven to 170C/325F/Gas 3 and grease a 1.4 litre/2½ pint shallow ovenproof dish (one that will fit into a roasting tin) with butter.

For the base, very gently warm the milk in a small saucepan. Add the butter, lemon zest and the 50g/2oz of sugar, stir until dissolved.

Lightly whisk the egg yolks in a bowl. Slowly pour the warm milk into the eggs, while whisking.

Sprinkle the breadcrumbs over the base of the buttered dish and pour over the custard. Leave to stand for about 15 minutes, so the breadcrumbs absorb the liquid.

Carefully transfer the dish to a roasting tin and fill the tin halfway with hot water. Bake the custard in the preheated oven for about 25-30 minutes until the custard has set. Remove from the oven and set aside to cool a little.

Meanwhile, put the mixed summer fruits into a pan and warm over a gentle heat. Once they’ve softened and released their juice, add the sugar and cook for a further three minutes.

Heat gently until you have a jam-like consistency. If you are using frozen berries they will release more liquid so you might need to cook for longer to thicken to the right jam consistency.

Whisk the egg whites using an electric hand whisk on full speed until stiff peaks form when the whisk is removed. Add the remaining 175g/6oz sugar a teaspoon at a time, still whisking on maximum speed until the mixture is stiff and shiny. Transfer the meringue mixture to a piping bag.

Spread 4-5 tablespoons of the fruit jam over the set custard, then pipe the meringue on top.

Lower the oven temperature to 150C/130C Fan/Gas 2 and return the pudding to the oven (not in the roasting tin with water) for about 25-30 minutes until the meringue is pale golden all over and crisp. Serve at once with pouring cream.

Roasted cherry and hazelnut meringue stack

The merinque stack is best served as soon as it's assembled, along with a dollop of vanilla ice cream. Photograph: Jill Mead for the Guardian

There are a few components to this dessert, but you'll find the result is well worth the effort: chewy hazelnut meringue, dark chocolate and coffee ganache and soft, roasted cherries. It's a rich, sultry dessert, and one bound to impress.

Whisking meringue can be hard work: it becomes thicker the longer it's whisked, meaning that as you get more tired, the job will grow even more taxing. If you've got an electric hand whisk – perfect. Otherwise, prepare for a workout. You needn't be a martyr to your meringue, though. Just have a helper on hand to take over the whisking when you get weary, and put on the radio or TV to make the job go quicker.

Serves 6-8
350g fresh cherries, pitted
50g caster sugar
1 tbsp whisky (optional)

For the meringue
100g blanched hazelnuts
3 large egg whites
150g caster sugar

For the ganache
100g dark chocolate
100ml double cream
1 tbsp golden syrup
1 tbsp very strong black coffee

1 Preheat the oven to 180C/350F/gas mark 4. Lightly oil two baking trays or oven dishes.

2 Toss together the cherries, sugar and whisky, if using, then spread out on one of the baking trays. Pour the blanched hazelnuts on to the other tray. Place both trays into the preheated oven. Roast the hazelnuts for 10-12 minutes, until a rich golden colour, and the cherries for 20 minutes, until tender. Set aside to cool. Finely chop the hazelnuts and set aside in a small bowl. Lower the oven temperature to 160C/325F/gas mark 3 and line a couple of baking trays with parchment.

3 First make the meringue. In a large, very clean and dry bowl (preferably metal, which doesn't retain grease and dirt the way that plastic bowls tend to), whisk the egg whites until completely foamy throughout. Mix in the sugar a quarter at a time, whisking thoroughly each time to dissolve the sugar. Once all the sugar has been added, whisk for a further 10 minutes or so, until firm and glossy – it should hold a stiff peak (without drooling or curling) when the whisk is lifted slowly from the mixture.

4 Fold three-quarters of the chopped hazelnuts gently into the meringue, taking care not to deflate it. Spread half of the meringue in a 22cm-diameter disc on one of the prepared baking trays, then repeat with the remaining meringue on the other tray. Bake for 45-55 minutes, until firm to the touch.

5 Meanwhile, prepare the ganache. Chop the chocolate finely and set it aside in a mixing bowl. Heat the cream on the hob or in the microwave until it's just shy of the boil, then slowly pour over the chocolate. Let the mixture sit for a moment, then stir to combine. Fold in the golden syrup and the coffee, and set aside to cool.

6 Once cooked, remove the meringues from the oven and leave to cool on wire racks.

7 To assemble,spread one meringue with the ganache, and arrange the roasted cherries over the top. Sprinkle with the remaining hazelnuts and sandwich with the other meringue. Serve straight away with vanilla ice-cream.

Meringues with Vanilla Mascarpone Cream, Passionfruit Curd, Berries & Fresh Mint

These baby pavlovas (or ‘little meringues’ as I like to call them) are a family favourite in my household. I must have made the larger versions of these at least five times over the Christmas season. They were featured at every holiday lunch and dinner, and I still have a few left over in the fridge (not that Mike is complaining).

This recipe is an absolute breeze if you have a stand mixer. The time is all in the cooking and cooling. The great thing about meringues is that you can make them a day or two before serving and store them away in an airtight container in the pantry (not in the fridge) until you are ready to assemble and serve. You could also make this recipe into one large meringue instead of the smaller versions I have created. The same cooking time applies.

I did actually attempt to make these with coconut sugar to try and create a paleo version of this dessert. Sadly they didn’t work, like really didn’t work! I tried many times, with many variations of quantities, but the moisture in the coconut sugar did not create a light crispy-chewy meringue or pavlova. It instead created a weird baked coconut sugar omelette. My lesson learnt. Let pav be pav and meringue be meringue. It’s a dessert that shouldn’t be messed with! ☺

If you prefer a more ‘pure’ original pav recipe, feel free to leave off the passionfruit curd. I just love the passionfruit flavour and also the added look of the topping. The curd ingredients also call for the egg yolks not used in the pav, so no wasted egg yolks here. Winning!

In the ingredients, you’ll notice I have used a raw castor sugar (I also like to use organic), which is just a finer raw sugar that can be found in your supermarket along with the other sugars. I like to use the raw option as it adds a lovely light caramel flavour to the meringues and is also a little less processed than regular white castor sugar.

For the toppings, feel free to use any fruit you have in season. You could create a tropical version with fresh mango, lime zest and lychees, or vanilla marinated strawberries with orange zest. Also, this recipe doesn’t strictly need to be a summer dessert, poached stone fruit, spiced pears or rhubarb would also be delicious. You could even add a teaspoon of cinnamon to the meringue mixture for a beautifully spiced meringue to go with the poached fruits. Yum!

Props I used in this post:
Ingredients Bowls: Keep Resin + Bridget Bodenham
Serving Plate: Bridget Bodenham

What is the Setting Point for Jam?

The trick to all jam making is to ensure that the jam is heated to setting point (105 Celcius/ 221 Fahrenheit).

Under-cooked jam will be very loose and runny. At the other extreme, jam that has been cooked to a temperature well beyond the setting point will likely end up very firm and difficult to spread.

The easiest way to monitor the temperature of jam as it cooks is to use a thermometer.

I use my Thermapen digital food thermometer - a British made probe thermometer that provides an accurate temperature reading in 3 seconds. It's incredibly easy to use and enables me to keep a close eye on my jam temperature to ensure it reaches 105 Celcius (221F).

I've owned my Thermapen for around 3 years and it's one of my most used kitchen gadgets. It comes in handy when making caramel, testing if meat is cooked and to check that my homemade bread is baked sufficiently.

  • 5 large egg whites
  • 1 ¾ cups granulated sugar
  • Finely chopped freshly dried lavender
  • Pinch salt
  • Crushed pink peppercorns
  • Sorbet, for serving (optional)

In a standing mixer fitted with a whisk attachment, beat egg whites and sugar until stiff peaks form. Just at the end, add a pinch of fresh dried lavender and the salt.

Transfer the meringue mixture to a piping bag fitted with a large plain tip, preferably size 7. On a parchment paper-lined baking sheet, pipe 2-inch donut-shaped meringues or meringue "coins" using a 2-inch circle stencil. Sprinkle the "coins" with some lavender and pink peppercorns.

Bake the meringues until dry without letting them color, at least 5 hours.

Watch the video: Baisermasse Grundrezept. Eigenschaften u0026 Herstellungsmethoden. alle wichtigen Infos (December 2021).