Do you ever return from a vacation with a food stuff that you are super excited about? Then you get home and think, “What the heck do I do with this?” Inevitably the coveted ingredient languishes in your pantry for years… I do it all the time. Let’s see, there’s been guava paste from Cuba, achiote from Mexico, katsup manis from Indonesia, and on and on. That’s why I was over the moon when I found a beautiful recipe for the intriguing Hawaiian black lava salt that I brought home from Hawaii last summer. I couldn’t wait to whip up these pillowy meringues, accented with the mysterious black Hawaiian salt. If you have never used lingonberry jam, it is fresh, tangy and not over-sweet. It is a favourite in Scandinavian cuisine, and can be found at Ikea’s marketplace. We all know that sweet and salty are a match made in heaven, and so is the case with these meringues. Just a warning: do not sprinkle the salt too liberally on your meringues. I was so entranced by it that I over-sprinkled, and had a few complaints from my younger guests. You only really need a few grains for the proper balance. Don’t get carried away.
I was really stoked about this recipe, and plan to make it again, with other toppings. I’m thinking lemon or grapefruit curd or dulce de leche studded with Maldon sea salt. The sky is the limit with these meringues! This recipe is from “Sea Salt Sweet: The Art of Using Salts for the Ultimate Dessert Experience” by Heather Baird. I plan to be baking from this gorgeous cookbook for a long time to come.
I will be bringing a huge plate of my meringues over to Fiesta Friday’s 101st blog party. Can you believe that our uber-talented host, Angie, has been creating our virtual party space for 101 weeks now! We just love her and are so appreciative of her generosity and perseverance. This week’s party is being co-hosted by the very sweet, ( and sweet-toothed) Jhuls, of the Not So Creative Cook (don’t believe that name), and the very energetic and creative, Mr. Fitz, of Cooking With Mr. Fitz, who is co-hosting for the very first time. (Applause!) Be sure to check out both of their sites for more amazing culinary wizardry!
Giant Red Berry Meringues with Hawaiian Black Lava Salt
1 cup granulated sugar
1 cup confectioners’ sugar
6 egg whites at room temperature
¼ teaspoon cream of tartar
¼ cup plus 2 tablespoons lingonberry jam
liquid red food colouring
Hawaiian black lava salt
Preheat oven to 170F
Line two baking sheets with parchment paper.
In a medium bowl combine the 2 sugars.
Place egg whites in a super clean, large mixing bowl and whip them with an electric mixer, on high speed until frothy. Stop the mixer and add the cream of tartar. Start the mixer again and beat the egg whites on high speed until they start to thicken. Gradually add the sugar mixture a little at a time.
Beat until the mixture is shiny and holds stiff peaks (the meringues will stand upright), about 5-7 minutes. Check to make sure the sugar is dissolved by rubbing a bit of the meringue between your thumb and forefinger. If grainy, beat until the sugar is completely dissolved.
In a small bowl, stir together the jam and a few drops of the food coloring.
Spoon the meringue onto the prepared cookie sheets in 12 equal mounds – 6 per cookie sheet. Use a small spoon to swirl 1½ teaspoons of the lingonberry mixture into the top of each meringue. Sprinkle just a pinch of the black salt over the top of each meringue.
Place the cookie sheets staggered, on the top and bottom oven racks. Bake for 2 hours, rotating the pans halfway through baking. Turn off the oven and allow the meringues to completely cool down inside the oven, about 1 hour. When the oven is cool, remove the meringues. They should lift easily from the parchment paper.
Serve immediately, or store in an airtight container for up to 3 days.