Fisherman’s Friend Meringues Recipe

Petit four
easy
12
1 hour 30 minutes

PT1H30M

This is a really great alternative meringue recipe from Agnar Sverrisson. While the meringues are delicate, they pack a powerful liquorice and menthol punch, making a great palate cleanser that also works as a remarkable amuse bouche.

Discover more:

Share recipe

Related recipes

Honeycomb lollipops

Paul Ainsworth

Mandarin scented white chocolate and cranberry lollipops

Shaun Rankin

Edible Christmas Tree Decorations – Baiserringe

Baiserringe – edible Christmas tree decorations

Urvashi Roe

Spanische Windtorte

Karen Burns-Booth

Meringue with yuzu curd and griddled persimmon

Rachel Walker

Ingredients

print recipe

shopping List

Metric

Imperial

Fisherman’s Friend meringues

12 Fisherman’s Friend sweets
7g of egg white powder
175g of caster sugar
175ml of water

print recipe

shopping List

In a mortar and pestle, crush the Fisherman's Friend sweets into a fine powder

12 Fisherman’s Friend sweets

Thoroughly combine 75ml of the water, the egg white powder and the Fisherman's Friend powder in a food mixer for 3–4 minutes

75ml of water
7g of egg white powder

Meanwhile, soak the sugar in 100ml of water for 10 minutes, then cook to 121°C to create a sugar syrup

100ml of water
175g of caster sugar

Whisk the egg mixture on high speed for 30 seconds then gradually drizzle in the sugar syrup, with the mixer running

Mix on a high speed for another minute then lower the setting to medium. Continue to whisk until cooled and suitable for piping

Preheat the oven to 100°C/gas mark 1/2

Pipe the mixture into 30 meringue shapes and bake for 70 minutes or until firm

Take the meringues and gently place on the toothpicks to serve

Discover more:

Share recipe

Agnar Sverrisson

Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.