These holiday meringues are a perfect sweet indulgence, combining the light, airy crispness of perfectly baked meringues with a rich, creamy peanut butter filling, and a tangy touch of black currant jam. The meringues are expertly crafted to be stiff and glossy, creating a delicate shell that gives way to a slightly chewy interior. Paired with the smooth texture of peanut butter cream and the sharp contrast of the jam, these desserts are not only a treat to the taste but also a feast for the eyes.
Why You’ll Love This:
The unique combination of textures and flavors makes these meringues a standout dessert. The nutty richness of the peanut butter complements the sweet, crisp meringue, while the black currant jam adds a burst of tartness that cuts through the sweetness, balancing each bite beautifully. This dessert is a delightful synthesis of simplicity and sophistication.
Perfect Occasion:
These meringues are an ideal choice for holiday celebrations, particularly Christmas and New Year’s gatherings. They are perfect for serving at elegant dinner parties or enjoying as a festive treat with family. Their exquisite appearance and delicious taste make them suitable for both formal and casual festive occasions.
Decoration Tips:
For an extra festive touch, you can sprinkle the meringues with edible gold dust or silver pearls before serving to add a sparkle that’s perfect for holiday celebrations. Arranging them on a platter with holly leaves or red berries can also enhance the holiday theme, making them even more inviting.
Ingredients:
- For the Meringues:
- 140 g of egg whites (from about 4 eggs)
- 280 g of sugar
- 5 ml of vinegar
- 8 g of potato starch
- For the Cream:
- 250 g of mascarpone cheese
- 250 g of chunky, unsalted peanut butter
- A pinch of salt
- Additional:
- Black currant jam (100% fruit)
- Begin by beating the egg whites until they turn white. Gradually add sugar in three batches, beating for about 2 minutes after each addition until the whites are stiff and glossy, totaling about 10 minutes. Finally, mix in the potato starch and vinegar just until combined.
- Using a pastry bag with an M1 tip, pipe the meringue onto a baking sheet. Place in an oven preheated to 120°C, then immediately reduce the temperature to 100°C. Dry with convection for 1 hour. Cool in the oven with the door slightly open.
- For the cream, combine mascarpone, peanut butter, and a pinch of salt in a mixer. Whip until fluffy, about 5 minutes.
- Once the meringues are cooled, decorate them with the peanut butter cream and top with a dollop of black currant jam.
Enjoy these festive meringues as a delightful end to any holiday meal, or as a sweet treat to share with loved ones during the season of joy!
