Today's instalment of Kettle Town + dessert pairing adventures (see previous post here) is brought to you by the Blueberry Blossoms flavour. A fruity blend of black tea, calendula and cornflowers, it's a really refreshing summery brew and pairs perfectly with these berries-up-in-every-cranny meringues.
Actually, now that I think about it - these guys are like tiny piñatas. Except when you smash it, instead of candy flying everywhere, blueberries are revealed in the ooey centre. And you get to eat the outside - unlike the cardboard counterpart. Yessssssss.
I also have to mention Helen's Baketober madness. Basically it's an entire month of baking and the perfect excuse for you guys who don't bake too often to finally try that recipe you bookmarked months ago (or today - ahem). This year, Helen has also made a dedicated page for everyone to join in and link up their creations. Fun right?
Berry Filled Meringues
4 Egg Whites
About 200 - 230g Caster Sugar
1 tsp Vanilla Paste
Freeze Dried Fruit (I used strawbery + mango)
1 Punnet Blueberries (or any berries of your choosing)
Preheat oven to 100°C.
Weigh your egg whites (you will be looking at about 100g-ish depending on the size of the eggs), then weigh out double that amount of sugar.
Place sugar on a baking tray and put in the oven for 10 mins.
With an electric mixer, whisk egg whites on low for 30 secs then on high until stiff, white peaks appear. Start adding sugar one spoonful at a time until all incorporated. Keep whisking until the sugar is completely dissolved (check by rubbing some meringue between your fingers) then mix through vanilla.
On 2 lined baking trays, divide the meringue into 8 large dollops then sprinkle over freeze dried fruit. Bake (still at 100°C) for 2 hours then turn off the oven, leaving the meringues in there until completely cool.
When you're ready to serve, make a small hole in the bottom of each meringue with the back of a teaspoon, then squish in as many blueberries as will fit.
I was sent some of Kettletown's new flavours to try. As always, all opinions are my own.