Prep: 25 mins,Total time: 2hrs plus cooling
One can make both the meringues and the compote a couple of days ahead, provided the meringues are stored in an airtight container.
For the meringues:
4 large egg whites
300 g icing sugar, sifted
1 tbsp lemon juice
1 tbsp cocoa powder
50 g toasted, blanched hazelnuts, roughly chopped
60 g dark chocolate chips
300 ml whipping cream
For the kumquat compote:
500 g kumquats
250 g caster sugar
1. For the compote, halve the kumquats and scoop out the seeds (keep them) and remove the brown stalks. Put the seeds into a small piece of muslin, tie with string and put with the kumquats into a pan. Add cold water to cover, bring to the boil and simmer for 30 minutes or until the peel is tender. Add the sugar and stir until dissolved. Bring to the boil, then simmer, uncovered for 10-15 minutes until the compote is the consistency of soft jam. Set aside to cool.
2. Preheat the oven to 110*C, fan 90*C, gas 1/4. For the meringues, put the egg whites, icing sugar and lemon juice into the bowl of an electric mixer and bear on high-speed for 15 minutes. The meringue should be thick and glossy. Very gently fold the cocoa powder, hazelnuts and chocolate chips through the meringue to get a marbled appearance.
3. Using a large spoon, blob eight spoonfuls of the mixture on to two baking sheets lined with non-stick baking paper. bake for 2 hours, then remove from the oven and set aside to cool.
4. To serve, whip the cream to soft peaks. Serve the meringues topped with the whipped cream and kumquat compote spooned over.
531 cals; 22g fat 911g satt fat); 4 g protein; 78 g carbs of which 78 g sugars; 0.2 g salt
Recipe first published in the Sainsbury’s magazine, Jan 2012, p.79