Meringue With Syrup-Soaked Figs Recipe

Name: Meringue With Syrup-Soaked Figs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE MERINGUE; 2 None Earl Grey tea bags; 1 cup granulated sugar; 4 None egg whites, at room temperature; 1 tbsp cornstarch; 1 tsp white vinegar; 2 tbsp pistachios, chopped; None None FOR THE FIGS; 2 None Earl Grey tea bags; 4 None long strips orange peel; 1 cup granulated sugar; 1/4 cup fresh orange juice; 8 None figs, halved; None None FOR THE SWEETENED MASCARPONE; 1 tub (16 oz) mascarpone cheese; 1 tsp vanilla extract; 1 tbsp powdered sugar

Servings: persons

None None FOR THE MERINGUE
2 None Earl Grey tea bags
1 cup granulated sugar
4 None egg whites, at room temperature
1 tbsp cornstarch
1 tsp white vinegar
2 tbsp pistachios, chopped
None None FOR THE FIGS
2 None Earl Grey tea bags
4 None long strips orange peel
1 cup granulated sugar
1/4 cup fresh orange juice
8 None figs, halved
None None FOR THE SWEETENED MASCARPONE
1 tub (16 oz) mascarpone cheese
1 tsp vanilla extract
1 tbsp powdered sugar

1
Preheat the oven to 300u00b0F. Grease a large baking pan. Mark a 12 x 7-inch rectangle on a piece of parchment paper. Place paper, marked-side down, on pan.
2
For the meringue, remove tea from bags. Process with sugar until finely ground.
3
Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add tea sugar mixture; beat until stiff and glossy. Sift cornstarch over egg white mixture, add vinegar; fold in using a metal spoon. Spread mixture just inside marked rectangle on pan.
4
Reduce oven temperature to 250u00b0F. Bake meringue for 45 mins or until firm to the touch. Turn oven off; cool in oven with door ajar, for at least 4 hours or overnight. (The top will crack a little but don't worry it will be covered with cream.)
5
Before serving (about 30 mins), prepare syrup-soaked figs. Stir tea bags, orange peel, sugar, 1/2 cup water and orange juice in a medium saucepan on medium heat until sugar dissolves. Bring to a boil; cook for 6 mins or until syrup thickens slightly. Place figs in a large bowl. Strain syrup over figs; gently stir to combine. Cool.
6
For the sweetened mascarpone, beat all ingredients in a medium bowl with an electric mixer until soft peaks form.
7
Just before serving, spread sweetened mascarpone on meringue. Top with figs; spoon syrup over figs. Sprinkle with pistachios.

717

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: None None FOR THE MERINGUE, 2 None Earl Grey tea bags, 1 cup granulated sugar, 4 None egg whites, at room temperature, and more.

Yes, Meringue With Syrup-Soaked Figs falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Meringue With Syrup-Soaked Figs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions