This recipe was a joint effort from my Dad and I (or more accurately an effort by my dad which I hijacked) since I was up to my eyeballs job-hunting and studying. We made this while most of the country were glued to the All-Ireland Football final so for those of you familiar with stereotypes about people from South Dublin, insert joke here. We have had beetroot meringues served with pate as part of the amuse-bouche served at The Greenhouse in Dublin and wanted to give it a shot. We also made some with a blue cheese and chive cream, which was my preferred combination, so that is what I have run with here. This is one of the first collaborative cooking efforts we have successfully achieved since I was a child. This is due mainly to a tendency to believe I am always right on all culinary matters ( and much more besides), one which I may have inherited. This recipe thus is a testament to maturity and serenity in the kitchen, and to the importance of having a blog where what you say goes (and all dissenting comments from certain family members can be censored).
Makes approximately 30-40 small meringues (i.e. 15-20 of the sandwiched meringues pictured above)
- 2 egg whites
- 125g icing sugar
- 4 raw beetroot
- 100g blue cheese ( I used Crozier Blue)
- 25-40ml cream
- 1 tablespoon chopped fresh chives
- Scrub and peel the beetroot.
- Boil for 30-60 minutes until cooked through (a fork should easily pierce the beetroot).
- Remove from liquid and cook the liquid down for another 45-60 minutes until it is reduced, thick and dark purpley-red.
- To make the meringues, put the sugar and egg whites in a mixing bowl together and whisk with an electric mixer until stiff peaks form (about 5-8 minutes).
- Add as much of the beetroot syrup as required to get a dark rich purpley-red colour in the meringue.
- Use a teaspoon to spoon onto a baking tray lined with greaseproof paper.
- Each meringue should be a couple of centimetres in diametre (you don’t need to pipe, the mixture will be stiff enough to shape with a spoon).
- Bake for 30-40 minutes at 160C until crisp on the outside but not golden and cooked on the inside (insert a skewer into one to check).
- Leave to cool on a wire rack.
- To make the blue cheese cream, mash the cheese and cream in a bowl until it is soft with the consistency of cream cheese.
- The amount of cream will depend on the cheese, which should be kept out of the fridge for an hour before to soften.
- Add the chopped chives.
- Sandwich two meringues between a teaspoon of the blue cheese cream and repeat until all the meringues are made.