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Recipe: »Grilled Blueberry Peach Meringues«

A food feature with great autumn desserts by Emma Duckworth in muted tones awaits you in sisterMAG. Here you can download the following recipe for free: »Grilled Blueberry Peach Meringues«.

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Recipe: »Grilled Blueberry Peach Meringues«


For the blueberry sauce

  • 200g blueberries
  • 60g sugar
  • ½ lemon, juiced
  • 1 tsp cornflour
  • 60ml water

For the meringue

  • 3 egg whites
  • 220g caster sugar
  • 1 tsp lemon juice

To serve

  • 300ml whipping cream
  • 2 peaches, cut into 8 segments per peach
  • 1 tbsp olive oil
  • 50g blueberries


  1. Place blueberries, sugar, lemon juice, corn flour and water into a small saucepan over medium heat. Bring to a simmer and stir continuously for 5 minutes until the blueberries have popped and the sauce has thickened. Remove from the heat and set aside for ten minutes until cooled slightly. Pour into a blender and blend until smooth. Pour blueberry sauce into a bowl and set aside to cool until room temperature.
  2. Heat your oven 140°C. Line a baking tray with baking paper and trace 6 circles about 8cm in diameter in pencil leaving space between each circle. Then turn the paper over so that the pencil marks are underneath. Using a stand mixer or hand-held electric beaters, in a large bowl beat the egg whites until soft peaks form. Whilst beating, add one tablespoon of caster sugar at a time, whisking well between each addition. Once all the sugar is added, continue whisking for 6 minutes. Then add the lemon juice and whisk for another 4 minutes or until the mixture is thick and glossy and the sugar is fully incorporated. (When rubbed between finger and thumb the mixture should not feel grainy. If it does continue whisking.)
  3. Dollop large spoonfuls of meringue onto the baking sheets. Then dollop one heaped teaspoon of blueberry sauce onto the meringue mounds. Use a teaspoon to swirl the blueberry sauce into the meringue and then hollow out the middle of each one so that it has slightly higher sides and a flat middle, like a nest.
  4. Place the baking tray in the centre or the oven and immediately reduce the oven temperature to 110°C and bake for 2.5 hours. Then turn the oven off and leave to cool for a minimum of 2 hours. (Do not open the oven door during this whole process, until fully cooled.)
  5. Ten minutes before serving, pour your cream into a bowl and whisk until soft peaks form. Baste the peach segments in olive oil. Heat a grill pan on medium to high heat and then grill the peach segments for a couple of minutes on each side.
  6. To serve, dollop a couple of spoonfuls of whipped cream on each meringue nest. Pour some of the blueberry sauce over the cream, top with 2 or 3 grilled peach segments and fresh blueberries and a couple of mint leaves.