Meringues are one of my favourite desserts to serve to family and friends after dinner. They are nice and light but are the perfect sweet end to a delicious meal. My recipe below is a variation on the classic meringue, adding some flavour, colour and crunch by topping the meringues with chopped pistachios, hazelnuts and cocoa. These giant meringues look amazing piled up on a cake stand and served with a big bowl of cream and berries!
The recipe below makes 6 giant meringues, but you can double it if serving more people!
For the coating:
Boutique Bake’s Top Tip: leftover egg yolks can also be used as a glaze for pastry, as a binder for homemade meatballs or burgers, in homemade mayonnaise or to make custard!