RCI-DS.004.0034.001
Blueberry And Orange Salad with Lavender Meringues
Blueberry And Orange Salad with Lavender Meringues from the Recidemia collection
Prep25 min
Cook0 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- 6 unit
- g/l2oz/3 cups blueberries350 unit
- fresh lavender sprigs8 unit
- 2 unit
- g/4oz/1/2 cup caster sugar115 unit
- ml/1 tsp fresh lavender flowers5 unit
- Cook's Tip1 unit
Method
1
Preheat oven to 120°C (250°F). Line a baking tray with parchment paper.
2
Whisk the 2 egg whites in a clean, dry bowl using an electric mixer until stiff peaks form, ensuring no yolk or oil contaminates the mixture.
5 minutes
3
Gradually add the caster sugar to the whipped egg whites, whisking continuously until the mixture is glossy and thick.
3 minutes
4
Fold in the fresh lavender flowers gently using a spatula, distributing them evenly throughout the meringue.
2 minutes
5
Spoon the meringue mixture onto the prepared baking tray in small mounds, creating 8 individual meringues.
2 minutes
6
Bake the meringues in the preheated oven for 25-30 minutes until they are pale and crisp but still slightly soft in the centre.
30 minutes
7
Remove the meringues from the oven and allow them to cool completely on the baking tray.
10 minutes
8
Peel the 6 oranges, removing all white pith, and segment them over a bowl to catch the juices.
8 minutes
9
Combine the orange segments and their juice in a serving bowl with the blueberries and fresh lavender sprigs.
2 minutes
10
Gently toss the fruit salad to distribute the ingredients evenly without crushing the blueberries.
1 minutes
11
Divide the blueberry and orange salad among four serving bowls and top each portion with two lavender meringues just before serving.