Spontaneous Cuisine, by Jonell Galloway
From the archives
We often think of traditional Swiss meringue as winter food, but it can also be great with summer fruit, such as plums, berries, apricots, etc., either mixed or on their own.
This recipe can also be appropriate to make with children. They will especially love using the pastry sleeve to decorate the marmalade.
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Marmalade1 kg fruit Approx. 1 dl water Sugar to taste
- Wash fruit. If it has stones, cut in half and remove stones.
- Place fruit in a saucepan, preferably copper or stainless steel.
- Add water. Cover.
- Cook on medium until the fruit starts to “melt” and lose its shape.
- Add sugar and mix well.
- Set aside to cool.
Note: If you want it to be smooth like a coulis, run it through a chinois or fine colander or sieve.
Meringues3 egg whites (large free-range or organic eggs give a lot better taste and result) 100 g white castor sugar
- Put egg whites in a large mixing bowl. Beat until they form stiff peaks.
- Little by little, fold in sugar until the mixtures forms a very stiff paste.
- Preheat oven to 175° C.
- Butter an oblong baking dish.
- Evenly spread marmalade in baking dish.
- Use a rubber spatula to spread egg white mixture evenly over marmalade or use a pastry bag to spread it in a decorative manner.
- Lightly sprinkle with sugar.
- Bake in oven for about 10 minutes or until lightly golden.