Salt in the air, sun on our face, sand between our toes and some fab nosh with friends is how summer should be spent! These berry and granadilla rippled meringue buttons are such a pretty treat to pack for picnics or even lunch boxes. The delicious berry and granadilla fruit coulis is what summer is all about and we can’t resist making this recipe over and over and over again.
Recipe by Illanique van Aswegen
Assisted by Charissa van Aswegen
Photographs by Henk Hattingh
Berry and granadilla rippled meringue buttons
- 3 egg whites
- 150g (¾ cup) castor sugar
- 125ml (½ cup) berry coulis
- 125ml (½ cup) granadilla fruit coulis
- fresh berries, to serve
Preheat the oven to 150°C. Line 2 large baking trays with baking paper.
Whisk the egg whites with an electric mixer until soft peaks form. Slowly add the sugar in 3 batches, allowing each batch to fully dissolve into the eggs before adding the next. Whisk until stiff peaks form and the meringue looks smooth and glossy.
Insert a large round piping nozzle into a piping bag. Add streaks of coulis inside the bag, letting it run from the nozzle all the way up the inside of the bag. This will form the streaky effect once the meringues are piped.