Low-FODMAP Meringues with Raspberry or Passion Fruit

Low-FODMAP Meringues with raspberry or passion fruit

We have a phrase at Our House For Tea, ‘is that Low-FODMAP or is it you?’ It’s shorthand for ‘Can you not eat this because it is high in FODMAPs or because it is another of your intolerances?’ Eggs and cows milk fall into the ‘me’ category but seeing as three-quarters of the household can eat eggs and half can eat cows milk, it would be churlish of me to deprive them of meringuey treats. Most people with IBS can tolerate 60g of whipped cream. Meringues are terrifically quick to prep but the cooking time is a little longer. I would plead with you to try making your own but if you really can’t be faffed, simply use the cream filling on shop-bought meringues.

These little meringues have a cream filling, flavoured with either Passion Fruit or Raspberry Syrup. If you are in the mood to impress your guests, make half of the meringues passion fruit flavoured and half raspberry flavoured. For accuracy's sake, I have given the cream measure in grams as opposed to ml.

You will need an electric hand whisk or stand mixer with whisk attachment fitted. When you lift the whisk out of the whisked egg white, and it holds its shape in peaks, you have reached the stiff peak stage. When the cream holds its shape briefly before flopping over, you have reached the soft peak stage.

Serves 4 – makes 8 meringue sandwiches

Prep –  15 minutes + 1 hour baking. 

 

1 medium egg, separated.

1.5 x caster sugar to the weight of egg whites

(My egg white weighed 34g so I used 51g of caster sugar)

120g whipping cream (do not use double cream)

 

For passion fruit flavour

1 tsp. Passion fruit syrup

1 flesh of 1 Passion Fruit

For raspberry flavour

1 tsp. Raspberry syrup

2 tsp. freeze-dried raspberry pieces

 

Preheat a non-fan oven to 120°C - you will need to watch the oven temperature like a hawk. Line a baking sheet with non-stick baking paper.

Ensure your bowl is dry and entirely free-from all traces of grease. Whisk the egg whites until they form stiff peaks. Add the sugar one tablespoon at a time, whisking well inbetween to make sure all the sugar is combined. Stop when the meringue is looking thick, peaky and glossy.

Spoon the meringue onto the baking sheet in 16 well spaced, dessertspoon sized, peaky dollops or pipe into 16 smarter rosettes. Either way, the meringues should be between 4.5cm – 5cm in diameter. Bake in the middle of the oven for 1 hour.

The meringues will be ready when they lift away from the paper. Remove from the oven and allow to cool for half an hour on the baking sheet.

Whip the cream until it reaches the soft peak stage, add the syrup and briefly whisk again, taking care not to over-whip and split the cream.

Sandwich the meringues together with a very heaped teaspoon of cream. Scatter the cream with either passion fruit pulp or the raspberry pieces.