Makes 8-10 Meringues
Prep time 1 hr 3mins
200g Caster sugar
2 tsp Corn starch
2 tsp Cider vinegar
2 tsp Orange blossom water
8-10 tbsp mascarpone, whipped
8-10 tbsp Vegan Blood-Orange Curd
In a large dry bowl, seperate the whites from the yolks. Prepare a small bowl with the starch and
cider mixed together, and another with the sugar.
Using an electric whisk, whisk the egg whites to stiff peaks. Then gradually add the sugar, a
tablespoon at a time, alternating between adding the sugar and the starch/vinegar mix. Take this
stage as slowly as you can, in all it should last about 10 minutes. Finally, add the orange blossom
water at the end and mix through.
Preheat your oven to 180 degrees Celsius on convection. Line an oven tray with baking paper, and
spoon your meringue into fist sized portions gently so as to keep some height to them and not
paste it down. Keep each portion a few inches apart.
Place into the oven and reduce the heat down to 100 degrees Celsius. Bake for 2 hours and then
turn the heat off, leaving the meringues to cool completely inside the oven, with the oven door
Served with Vegan Blood-Orange Curd
Recipe By Julia Ripard for Served Issue 20
Photography by Julia Ripard