Granny’s Meringue Cake, by Ox Barn, Thyme
Cook at Home
This wonderful recipe from Ox Barn at Thyme is a delicious take on a traditional meringue. The poached pears give the cake a refreshing, fruity tang that lifts your tastebuds and leaves you wanting that extra slice!
For the meringue cake
- 4 egg whites, approximately 150g
- 300g caster sugar
- ½ tsp cider or white wine vinegar
- 1 level tsp cornflour
- cream, gently whipped
- poached pears, see below, cut into quarters
- handful of blanched and toasted almonds, chopped
For the poached pears
- 4 pears
- 1 lemon, rind peeled into strips, juice reserved
- 500ml white wine
- 350g caster sugar
- 1 vanilla pod, split, seeds scraped out
- 3 bay leaves
- 10 black peppercorns
To make the meringue cake
- Preheat the oven to 110C/Gas ¼.
- In a mixer, beat the egg whites in a scrupulously clean and dry bowl until they form stiff peaks.
- Bit by bit, slowly pour in the sugar until the mix is stiff and glossy.
- Then add the vinegar and cornflour and beat until incorporated (no more than 5-10 seconds).
- Gently spoon the mixture onto an oven tray covered with a piece of baking paper and bake for 1 hour.
- Take it out and let it cool completely.
- Top with whipped cream, poached pears and almonds.
To make the poached pears
- Peel the pears and add the lemon juice to prevent them from browning.
- Put all the ingredients except for the pears into a pot with 500ml water.
- Bring to a simmer and drop in the pears.
- Cover them with a circle of baking paper, so that they stay under the surface, and allow them to soften. Don’t let the liquid boil, because that will make them break apart.
- After about 20 minutes, test the pears with a paring knife; they should be soft to the core but holding their shape. Remove from the heat and allow to cool.
Ox Barn, Thyme, Southrop Manor Estate, Southrop, Gloucestershire, GL7 3NX
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