A couple of weeks ago, while I was on playground duty, I spotted the biggest fig I have ever seen in my life. This thing was the size of a PEAR! Have you ever seen something like this before? The figs I have met are always small and dainty!
I thought about that fig all day. It had me all excited because it reminded me it was finally FIG SEASON. Which means summer is ending, which also means we will get some relief from this summer heat, and I don’t know, maybe use the oven without living in fear of heat stroke.
I rushed to my fruit and veg lady that weekend and snapped up some figs. And can I tell you? They were incredible. The figgyest figs I have ever had. Sweet and floral and perfectly ripe. I could have simply ate them as is, but I think they deserved to be made into something a little bit fancy.
And by fancy I really mean, “let’s have everyone think we’re fancy, but really this is just 5 ingredients and 10 minutes work”. Yep, 10 minutes, excluding baking time. But that’s not really work is it? Unless you’re still in the depths of the aforementioned summer heat.
This recipe is a bit exciting because it’s a new way to make meringues. That DOES NOT use chickpea water. Which one day I will probably try because it simply cannot be true and it’s something I’ll need to see to believe. These meringues use brown sugar!
They’re molassesy, gooey and crisp meringues that perfectly cradle some rosewater scented cream (which you could omit and have regular cream if you wanted), then topped with a fig slice. The perfect Autumn dessert. You hear me AUTUMN. Please hurry up now.
- 3 large egg whites, at room temperature
- 3/4 cup brown sugar
- 200g double cream
- 1tsp rosewater
- 2-3 figs
- Pre heat the oven to 150 degrees Celsius and line a flat baking tray.
- Place the egg whites in a bowl of an electric mixer and beat using the whist attachment on a medium speed.
- When the eggs are white and foamy (after about 2 minutes), add the brown sugar gradually.
- The meringue will thicken and be glossy and a pale brown colour.
- Divide into 6 meringues, leaving an indentation for the cream on each using the back of a spoon.
- Bake for 1 hour until the meringue is crisp.
- Allow the meringues to cool in the oven.
- Mix the rosewater with the cream then top the meringues with the cream and a slice of fig.