By Miranda Gore Browne (Series 1, GBBO finalist)
Granola: Low Sugar
Makes 8 large meringues
Blowsy and pretty, gently scented with spices and orange zest and sprinkled
with crunchy nutty granola, these meringues are simple to make and will look
stunning as a winter or Christmas centre piece or wrapped in cellophane and
tied with ribbon as a lovely homemade gift.
Gorgeous just as they are, or why
not make them into a scrumptious pudding with a bowl of roasted honey and
cardamom figs and some thick yogurt or cream.
Pre heat the oven to 120 degrees
Ingredients:
4 egg whites
170g granulated sugar
170g caster sugar
2 teaspoons of finely grated orange zest
a pinch of salt
50g Lizi’s Low Sugar granola
50g pistachio nuts (roughly chopped)
1 teaspoon of cinnamon
Method:
Roughly chop the pistachio nuts.
Mix the granola in a small bowl with the pistachio nuts, 1 teaspoon of the
orange zest, salt and ½ teaspoon of cinnamon.
Whisk the egg whites until stiff peaks.
At a fast speed, using a hand mixer or stand mixer with the balloon whisk
attachment, add the granulated sugar a large spoonful at a time. Make sure
the mixture is smooth and glossy before adding more.
Turn the speed down a little and add the caster sugar a large spoonful at a
time until it has all been incorporated.
Use a large tablespoon to fold in 1 teaspoon of orange zest and half a
teaspoon of cinnamon.
Line two flat or low-sided baking trays with non-stick baking paper.
Use two large spoons to make heaps of meringue on the baking paper,
leaving space between them for them to grow a bit.
Sprinkle the spiced granola mixture over each of the meringues.
Put into the preheated oven.
Bake for an hour then turn the temperature down to 100 degrees and bake for
a further two hours. If possible then turn off the oven and leave the meringues
inside with the door closed overnight.