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A beautifully seasonal meringue topped with blueberries \u2013 a true taste of summer. This recipe uses a slightly different method for making the meringue, which gives it a wonderfully crisp exterior and marshmallow-soft centre. The yoghurt cream is a lovely twist \u2013 lighter than the usual mascarpone version and, in my opinion, even more delicious. Just be sure to use a good-quality full-fat Greek yoghurt (not light, and not regular yoghurt). This meringue with yoghurt cream and blueberries is simply irresistible.<\/em><\/p>\n<\/blockquote>\n

Ingredients for the meringue:<\/span><\/p>\n

\n
• 4 egg whites (160 g)<\/li>\n
• 260 g caster sugar<\/li>\n
• 1 teaspoon lemon juice<\/li>\n<\/ul>\n

  Place the egg whites and sugar in a heatproof bowl (glass or metal). Set the bowl over a pan of gently simmering water (the bowl should not touch the water). Whisk constantly until the mixture is warm, slightly foamy and the sugar has fully dissolved. Transfer to a mixer and whisk until thick, glossy and completely cool. Add the lemon juice and whisk briefly to combine.<\/p>\n

  Line a baking tray with parchment and draw a 19 cm circle. Spoon the meringue onto the circle and shape it.<\/p>\n

  Bake at 120\u00b0C for 2\u20132\u00bd hours, until crisp on the outside and base. Turn off the oven and leave the meringue inside for 2 hours, then slightly open the door and allow to cool completely.<\/p>\n

  Ingredients for the yoghurt cream:<\/span><\/p>\n

  \n
  • 200 ml double cream, chilled<\/li>\n
  • 150 ml Greek yoghurt, chilled<\/li>\n
  • 1 tablespoon icing sugar<\/li>\n
  • 1 teaspoon vanilla paste or vanilla sugar<\/li>\n<\/ul>\n

    Whip all ingredients together until thick and smooth.<\/p>\n

    To finish:<\/span><\/p>\n

    \n
    • 200 g blueberries<\/li>\n<\/ul>\n

      Spoon the yoghurt cream over the meringue and top with blueberries.<\/p>\n

      Enjoy!<\/p>\n

      <\/figure>\n","protected":false},"excerpt":{"rendered":"

      A beautifully seasonal meringue topped with blueberries \u2013 a true taste of summer. This recipe uses a slightly different method for making the meringue, which gives it a wonderfully crisp exterior and marshmallow-soft centre. The yoghurt cream is a lovely twist <\/p>\n","protected":false},"author":1,"featured_media":13903,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[33],"tags":[110,104,97,344,133],"duration":[],"tag_group":[],"class_list":["post-13902","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meringue-tortes","tag-blueberry","tag-double-cream","tag-egg-whites","tag-gluten-free","tag-yoghurt"],"acf":[],"yoast_head":"\n