Tuesday, February 1, 2011

Recipe Testing : Meringue Fool

I have never ever made a meringue before. This was the very first time I was making it. Honestly I was a bit nervous, not knowing how will it turn out. When I saw the finished product I felt this is the easiest dessert I have ever made. I was following Vanessa Kimbell’s recipe. She is writing her cook book called Prepped.


The recipe is really very easy. It requires only six or seven ingredients to make this fabulous pudding. I loved it but I wanted to get more peoples’ opinion so I took the dessert to office for my colleagues to share. Believe it or not, couple of them had second helpings. I was so pleased to see their expression while they were having the pudding. Within minutes that huge pudding was demolished. Here is the recipe, please do try it out if you can..you will not be disappointed if you have a sweet tooth. It is very light, low effort pudding and melts in your mouth in moments.



For the meringue:

6 egg whites

300 gm white caster sugar

For the Fool:

300 ml double cream

3 tbsp icing sugar

1/2 tsp Vanilla essence (This was my addition wasn’t there in Vanessa’ s recipe but she did say to use flavoured sugar which I didn't have so I added this)

For topping:

Rhubarb jam

Fresh berries



(I am using Vanessa’s version here as I followed them word by word and I recommend to do that too! )

Pre heat the oven at 150 degree / Gas mark 2. Before you begin, make sure your utensils are spotless. Don’t use a bowl that may harbour any grease (such as a plastic bowl), and make sure your utensils are dry. Meringues are sensitive and don’t get on with moisture or fat. To make the meringue base, whisk the egg whites until they are fluffy: 3–4 minutes should do. Once they are fluffy and white and form soft peaks, don’t stop the beating; just slowly add the sugar, a tablespoon at a time, until it is all dissolved. (approximately 10 minutes)


Tipping it all in at once knocks the air out of the eggs, and if you stop beating the eggs, you knock the air out when you restart beating. So a flow of continuous beating gets the best results. Draw a large dinner plate circle in Pencil on the back of some baking parchment and turn it over. Dollop the mixture onto the circle on the paper, turn the oven down to Gas 1./ 275F / 140C and bake for 2 hours. Turn the oven off and leave the meringue in the oven to cool.


To assemble, whip the cream and the icing sugar until thick. Not too thick, though: you need to drape it gently over the meringue. Then spoon the rhubarb jam (or stewed rhubarb) on top of the cream and serve. If you have any geranium petals of other edible flower petals you can use these to decorate.


You can pre order her book from Amazon here. Best of luck Vanessa! Looking forward to your book.


  1. Oh Your photo;s are Fabulous - really really fab !
    This looks utterly delicious !You've done such a great job of testing this recipe. I can't say how much it means that you've made this. I do know when anyone makes the recipe in the book that it will work and that is down to you for testing it out and reporting back - thank you - you are a star!

  2. wow..pics are just mindblowing to top it such a great looking pudding Sanchita...

  3. Gorgeous looking pudding. Would love to make this as u have given a very positive outlook to the same,would let u know the outcome :):)

  4. Looks like a perfect and gorgeous meringue!

  5. Gosh that looks amazing! I will definitely try this soon!

    Following you back now :-)!

  6. isn't it great when something you've never made before comes out this amazing!... and then you wonder why you never made it before? lovely post and lovely pics as usual x

  7. Omg, irresistible meringue fool,damn pretty..

  8. Even, I have never had it or made it. But, your presentation makes it look very very tempting.

  9. Wowwww.. Your first attempt looks like a pro's attempt :) classic :)

  10. I'm too very nervous about the meringue, had been sceptical about it, yours looks like a winner and sharing in office isn't so convenient sometime when we are left a big batch of high sugar content, they are true saviours :P and great captures!

  11. Don't know if I have been to your blog but the meringue fool looks very delicious - awesome first attempt :)