Meringues
- lemon juice
- 4 large egg whites
- 300g sugar
- 1 tbsp cornflour
- 50g butter
- 4 medium apples
- 4 medium pears
- 1 cinnamon stick
- 1/2 bottle of cider
Meringues
Make two large flat meringues. Wipe out mixer bowl and whip attachment with lemon juice, and whip egg whites to soft peaks. Add 225g of sugar gradually while whipping, along with the cornflour. Whip to firm peaks.
Spread on greaseproof lined tray into even rounds approx. 2inches thick. Bake in an oven preheated to 160 degrees for 30-40 minutes until slightly browned and crispy on top.
Allow to cool fully before removing from tray. Then, caramelise 75g sugar in a pan over medium heat and add butter,
throw in apples and pears and cook until dry.
Fruit
Split, add cranberries and check taste, adding sugar/lemon juice as required.
Caramel sauce
Add remaining sugar to a pan and caramelise over a medium heat. Add 100ml of Kerrymaid Whipping and cook until smooth to make the caramel sauce. Whip up the Kerrymaid Whipping, assemble and enjoy.
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.