Dish

Fruit meringue

To make fruit meringue, egg whites and sugar are whipped together until stiff peaks form. The mixture is then spread into a baking dish and baked in the oven until it is golden brown. Once cooled, the meringue is topped with fresh fruit and whipped cream.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

Dessert

Origins and history

The origins of fruit meringue are unclear, but it is believed to have originated in Europe. It is now popular throughout the world and is often served at summer gatherings and picnics.

Dietary considerations

This dish is gluten-free. However, it contains dairy and eggs, so it may not be suitable for those with lactose intolerance or egg allergies.

Variations

There are many variations of fruit meringue, with some recipes calling for the addition of lemon or lime juice to the meringue. Some recipes also call for the use of different types of fruit, such as berries or peaches.

Presentation and garnishing

Fruit meringue can be presented in a variety of ways, including in individual ramekins or in a large baking dish. It can be garnished with fresh fruit or mint leaves for added visual appeal.

Tips & Tricks

To make the meringue fluffier, you can add a pinch of cream of tartar to the egg whites before whipping. You can also experiment with different types of fruit to create a unique flavor profile.

Side-dishes

Fruit meringue is typically served on its own as a dessert. However, it can also be served with a side of vanilla ice cream for added flavor and texture.