We love the combination of beetroot and goat’s cheese together. These little bursts of deliciousness have a beautiful colour and a wonderful, light texture.
Yield: Serves: 25-30 canapes
For the meringues
- 100g egg whites, older ones are better
- 200g caster sugar
- 10g beetroot powder
For the goat’s cheese cream
- 150g soft goat’s cheese
- 1 small clove garlic
- 1 teaspoon of honey, to taste
1 Preheat the oven to 130oC/gas mark 1/2. Line two baking sheets with parchment paper and set aside.
2 In a clean dry bowl, preferably stainless steel or glass, whisk the egg whites and sugar together at full speed until the mixture forms stiff dry peaks – this will take 8-10 minutes. Add in the beetroot powder and continue to mix for another minute or two.
3 Put a round tip about 10mm wide on a piping bag and fill the bag with the meringue mixture. Pipe little meringues about the size of a 2 cent coin.
4 Bake in the oven for 40-50 minutes. Then turn off the oven and allow to cool.
5 Blitz the goat’s cheese, cream cheese and garlic together in a food processor. Add the honey and blitz again. Put a small nozzle on a piping bag and fill the bag with the mixture.
6 To assemble, pipe the cream onto the flat side of the beetroot meringue and sandwich two meringues together and serve.
Photography Credit: Harry Weir