Meringues are for me the best you can create with egg whites from other dishes. Try adding a sprinkle of saffron for a different flavour. Loquats or Chinese Plums are also in season. I decided to lightly grilled them and create a marinade with tangerine and amaretto jus…delix! This is a very different Eton Mess.
4 egg whites
120 gr of cane sugar
120 gr of icing sugar
1 sprinkle of saffron
Juice of 2 tangerines
1 tbsp of amaretto liquor
1 tbsp of cane sugar
150 ml of double cream
Pre-heat the oven at 90 °C.
Peel and stone the loquats and lightly grill them on a slightly greased grill pan. Place them on a place. In a small bowl, add the tangerine juice, the amaretto, the sugar and mix well. Pour this jus on top of the grilled loquats and let them marinate for 30 minutes.
In a bowl whisk the egg whites until they starting to form soft peaks. Slowly, add the cane sugar, spoon by spoon. The egg whites will become very shiny. Do not overwhisk. Fold in the icing sugar.
Line a baking tray with baking parchment and place on it, spoonfulls of egg whites. Bake in the oven for 1.45 to 2 hours. They will light brown when ready. Turn off the oven and let it cool down completely before removing the meringues.
Whisk the double cream till it becomes whipped, adding slowly a few tbsp of the jus from the loquat marinade.
Serve the meringues sandwiched together with the cream and on their side two halves of loquats.