Red meringues with cranberries and almonds

Pairing beautifully with a range of flavours, our award-winning rooibos is an easy way to put an exotic twist on even the most classic desserts. With red espresso, one shot is all you need to infuse your dessert with the essence of rooibos.

These meringues take on a nutty, caramel flavour with the colour to match.

Ingredients

• 1 60ml shot red espresso rooibos
• 2 tbsp castor sugar
• 3 large egg whites
• Pinch salt
• Pinch cream of tartar
• 2 tbsp dried cranberries, plus extra to garnish
• 1 tbsp flaked almonds, toasted, to garnish
• Icing sugar, to serve

Instructions

1. Prepare red espresso rooibos – as you would coffee – using your coffee appliance:
       
2. Preheat oven to 120 degrees
3. Place red espresso rooibos and castor sugar in a small pot and bring to a boil. Stir to dissolve sugar. Allow to boil quite vigorously for three to five minutes to form a thick syrup. Remove from heat and allow to cool completely
4. Using an electric beater, whisk egg whites with salt and cream of tartar until soft peaks form. With the motor running, slowly add the syrup and continue to whisk until the mixture is thick and glossy, and all the syrup has been incorporated. If you turn the bowl over, the meringue shouldn’t budge
5. Fold in the cranberries. Spoon mixture onto lined baking trays and bake for an hour and a half, or until the meringue shells have set. Turn off the oven and leave the door closed until completely cool
6. Sprinkle with cranberries and almonds, and dust with icing sugar before serving

Recipe development and styling by Peta Suzanne Oshry
Photography by Kate Cozens

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