Blueberry and Orange Salad With Lavender Meringues
- Ready In:
- 22mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 6 oranges
- 0 l2oz/3 cups blueberries
- 8 fresh lavender, sprigs
-
For the meringue
- 2 egg whites
- 115 g/ 4oz/1/2 cup caster sugar
- 5 ml/ 1 tsp fresh lavender flowers
directions
- Preheat the oven to 140°C/275°F/Gas 1.
- Line a baking sheet with 6 layer of newspaper, then top with a layer of parchment paper.
- Whisk the egg whites in a large bowl until you have soft peaks.
- Add the sugar a little at a time, whisking thoroughly after each addition so the egg whites don't lose volume.
- When the meringue is thick and glossy, fold in the lavender flowers.
- Carefully spoon the meringue into a pastry bag fitted with a 5mm (1/4") round tip. If you don't have a pastry bag, cut a small corner off a ziploc baggie to use instead.
- Pipe as many little meringue buttons onto the baking sheet as you can. Bake at the bottom of the oven for 1.5-2 hours.
- When ready, segment the oranges by using a serrated knife to remove the peel from the all around the oranges.
- Loosen the segments by using a paring knife between the flesh and the membranes, holding the citrus over a bowl. Arrange the segments onto 4 plates.
- Combine the blueberries with the meringue buttons until evenly distributed and put in a pile in the center of the oranges. The final effect should look like a flower, with the orange slices fanning out to be the petals and the blueberries and meringues in the center.
- Garnish with a sprig of lavender.
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RECIPE SUBMITTED BY
I joined Recipezaar to learn new recipes that are home cooked. I grew up having ready-meals like Encor and Stouffers and needed recipes that don't simply require opening a box and plopping in the oven! I enjoy cooking when I have the time to try new dishes. I make every recipe as written if I'm reviewing it to give a true review. If I make alterations that aren't in the directions, I don't feel it's a true reflection of the recipe; it's another recipe to me.
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