Low FODMAP Recipes Summer berry meringues -  Gluten free recipe                                       Low FODMAP Desserts Summer berry meringues

Ingredients


For the meringue nests

3 egg whites

½ tsp lemon juice

150g caster sugar

For the rippled cream

200ml tub lactose free cream

200ml lactose free natural or strawberry yogurt*

300g strawberries, hulled

250g raspberries

small bunch mint, leaves stripped and finely chopped

small knob fresh root ginger, peeled and finely grated

5 tbsp icing sugar (you may not need it all)

9 little sprigs of mint and icing sugar, to decorate





Method


Heat oven to 110C/fan 90C/gas ¼. Tip the egg whites and lemon juice into the clean bowl of a food mixer. Whisk until the whites double in volume and hold a peak when the whisk is drawn through them. Keep the whisk running and add the sugar a tbsp at a time, incorporating completely before adding the next. Whisk until all the sugar has been added and the whites are glossy.

Place a square of baking parchment on a large baking sheet. Pencil nine circles, about 7cm each, onto the parchment. Spoon the meringue into a large piping bag fitted with a plain nozzle and pipe concentric rounds to fit each drawn circle, piping two or more rings around the edge to form a nest. Bake for 2 hrs until they are crisp and lift off the paper easily. Leave to cool completely.

Whisk the lactose free cream until stiff, then fold in the lactose free yogurt. Set 2 strawberries and 9 raspberries aside and roughly chop the rest. Tip the chopped berries, mint and ginger into a bowl. Sprinkle with a little icing sugar and use a wooden spoon to mash to a rough purée. Gently fold the berries into the yogurt mix, adding icing sugar to taste.

To assemble, cut the remaining strawberries into 9 slices and place a slice inside each meringue case. Generously share the rippled cream between the cases, then top with a raspberry and a mint sprig. Dust with a little icing sugar just before serving. ( Meringues keep in an airtight container for 2 days.)


Recipe adapted from: Good Food