Meringue Surprises
Ingredients
Directions
Prepare
Bake shallow pastry tarts in patty pans.
Fill each tart with half a peach or apricot.
Top and coat
Using a piping bag, cover the tarts with meringue, starting at the edges and building up to a tall point.
Coat the meringue with hot fondant using a funnel.
Once cooled and dry, carefully remove the surprises from the marble slab with a knife.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Meringue
- Forms a crisp, airy shell that covers and protects the fruit inside.
- Hot fondant
- Forms a glossy, sweet coating over the meringue.
- Peach or apricot
- Adds juicy, sweet-tart fruit flavour inside each tart.
- Shallow pastry tarts
- Provides a crisp base that holds the fruit and meringue.
The step that matters
Removing the tarts from the marble slab. Meringue is delicate and can crack or weep if handled before it is fully cooled and dry. Waiting lets the structure set, so lifting with a knife keeps the shell intact.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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