Spicy Meringue Gateau

Spicy Meringue Gateau

Spicy Meringue Gateau

Spicy Meringue Gateau
  • Filling:

  • 1 x 850g (2 lb) tin peach halves in syrup

  • Whole Cloves , - a few

  • A few glacé cherries

  • 1 teaspoon arrowroot

  • 1 teaspoon chicory and coffee essence

  • 150 millilitre (1/4 pint) double cream, whipped

  • 3 medium egg whites

  • 1 teaspoon chicory and coffee essence

Key Products
Schwartz product packaging

Product Information

£ 2.85/unit,22g


  • 1 Whisk egg whites in a large mixing bowl until stiff. Add half the sugar, Mixed Spice and coffee essence to the whites and whisk again until stiff, glossy and forms stiff peaks when lifted. Fold in remaining sugar.
  • 2 Cover a baking sheet with rice paper and mark with a 23cm (9") circle. Spread half of the meringue mixture to fill the circle. Spoon remaining mixture into a piping bag which has been fitted with a large star nozzle and pipe large whirls around the edge of the circle base.
  • 3 Place in the oven for 2 hours until the meringe is crisp and dry throughout. Allow to cool completely. Drain the peaches, reserving juice. Pat the peach halves dry using a kitchen papaer and arrange on the meringue base. Stud the peach halves with Cloves to form a decorative effect and arrange a few halved cherries in between the peaches.
  • 4 Blend the arrowroot in a small saucepan with 150ml (¼ pint) of the peach juice and 1 tsp coffee essence. Bring to the boil, stirring. Cool slightly before pouring carefully over the fruit to form a glaze. Pipe whirls of whipped cream around the edge and serve immediately.
  • 5 Pre-heat the oven to 140°C, 275°F, Gas Mark 1.