Fairy chimneys

Fairy chimneys

By
From
Turquoise
Makes
10
Photographer
Lisa Cohen and William Meppem

I created these crazy-shaped meringues as a reminder of the rocky, wild Cappadocian landscape, with its twisted ‘pillars’, cones and knobbed ‘turrets’, euphemistically known as fairy chimneys. You’ll need a piping bag to make these meringues, but only basic piping skills. You’re not aiming for perfection here; in a way, the wilder they look, the better!

The addition of cornflour makes the meringues slightly soft and marshmallowy inside. The idea is to make a tall base ‘pillar’ and to top it with a broader, domed meringue. If you make it large enough, the base pillar can be filled with cream. Otherwise, serve a big bowl of cream on the side so that everyone can help themselves, along with fresh fruit such as figs and mandarins.

Ingredients

Quantity Ingredient
5 free-range egg whites
200g caster sugar, plus extra, as necessary
200g icing sugar
1 tablespoon cornflour
400ml whipping cream
vanilla extract, (optional)

Method

  1. Preheat the oven to 120ºC. Line two baking sheets with baking paper.
  2. Put the egg whites and a few tablespoons of the caster sugar into a scrupulously clean electric mixer. Whisk on a low speed until the mixture begins to foam, then increase the speed to high and whisk until the foam thickens to form smooth, soft glossy peaks. Sift on the remaining caster sugar a little at a time, whisking to firm peaks as you go. Finally, sift on the icing sugar and cornflour and whisk in briefly until incorporated.
  3. Spoon the meringue into a piping bag fitted with a smallish nozzle and pipe 10 pillars, about 4 cm in diameter and 5 cm high. Refill the bag and pipe the 10 tops: make them the same height, but slightly broader in diameter than the bases and coming to a peak at the top.
  4. Bake for 1 1/2 hours until the meringues are ivory-coloured and crisp. Leave to cool on the baking sheets for 10 minutes before carefully lifting them onto a wire rack to cool completely.
  5. When ready to serve, whip the cream, sweetening it with a little sugar and flavouring it with a drop or two of vanilla extract – or add your own flavourings. Fill the pillars with the cream and sit the peaked domes on top, using a little of the cream to secure them, if necessary. Otherwise, serve the cream alongside. Either way, serve straight away.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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