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Meringue Recipe

Inspired by 1540 Room
Time3h
Serves8

Duck Egg Meringue, Blueberry Elderflower Sorbet

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Ingredients

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Meringue

Blueberry Elderflower Sorbet

Method

Meringue

1

Prepare the Meringue

Preheat the oven to 200°F (95°C). In a clean bowl, whisk the duck egg whites with cream of tartar until soft peaks form. Gradually add the sugar while continuing to whisk until stiff peaks form. Mix in the vanilla extract.

2

Bake the Meringue

Spoon the meringue mixture onto a parchment-lined baking sheet in desired shapes. Bake in the preheated oven for about 1.5 to 2 hours until dry and crisp. Turn off the oven and let the meringue cool inside.

Blueberry Elderflower Sorbet

3

Make the Sorbet Base

In a saucepan, combine the water and sugar. Heat over medium until the sugar dissolves completely. Remove from heat and let cool.

4

Blend the Sorbet

In a blender, combine the fresh blueberries, elderflower cordial, lemon juice, and the cooled sugar-water mixture. Blend until smooth.

5

Freeze the Sorbet

Pour the mixture into a shallow dish and freeze for about 4 hours, stirring every 30 minutes to break up any ice crystals. Once fully frozen, scoop into serving bowls.