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Edible San Luis Obispo

Holiday Meringue Filled with Spiced Winter Fruit

By Chef Rachel Ponce The raw egg whites involved and the need for perfect measurements make the meringue a dreaded dessert to prepare. But here’s a little-known secret: Meringue powder eliminates the need for raw egg whites, and is pretty much foolproof. Use it to make royal icing, individual meringues, mini meringues for garnishing (like those fun looking mushrooms on top of yule logs), topping for holiday pies and more. This recipe elevates meringue with a filling of winter fruit, for a fresh, colorful, and of course delicious, take.
Servings: 8

Ingredients

Instructions

  • Preheat oven to 250 degrees F. Use stand mixer with whisk attachment or hand mixer to mix meringue powder and water together until incorporated. Add all sugar, 1 tablespoon at a time. Beat on high speed. Add in vanilla. Test mixture by touching meringue to feel for grittiness. If gritty, whip until smooth.

  • Dollop meringue on parchment paper-lined baking sheet. Swirl with large spoon so meringue is taller on the periphery and bowl-like in the middle. Bake for 45 minutes. While meringue bakes, prepare filling. In medium saucepan place apple, pear, cranberries, wine, water, salt, sugar and cinnamon. Bring mixture to a boil and reduce to medium heat so liquid begins to evaporate, about 20 minutes. Drain fruit* and set aside.

  • Once meringue finishes baking, remove from oven and sprinkle pumpkin spice blend over top. Return to oven with heat off. Let sit with oven door cracked for 2 hours. Once time has passed, assemble by carefully plating meringue, placing the strained fruit mixture on it and topping with a drizzle of balsamic glaze.

    *Fruit juice wine mixture strained from fruit can be saved for a holiday sangria!