Shelf 1862059381.01.lzzzzzzz

Extract from Feasting With Bompas & Parr • By Sam Bompas and Harry Parr • Published by Pavilion

About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
50 mins

Feasting With Bompas & Parr
There was a dark moment when AnOther magazine asked us to make a 
cake designed by Lanvin. It had to be big enough so someone could jump out of it before the whole lot exploded. This presents problems in terms of structure, scale of endeavour and stability of ingredients. We realized we’d need a recipe that was simple to make and would last out on display for a couple weeks before being destroyed in a mesmerizing explosion. Meringues held the key.

The recipe makes enough meringues for 33,000 people and uses a quarter of a tonne (250 kg) of caster (superfine) sugar and the same amount of icing (confectioners’) sugar! We like to sex up the meringues by serving them with whipped double (heavy) cream flavoured with liqueur de violet.

Makes enough for 
33,000 people
8,333 large egg whites
250,000 g/8818 oz/125 cups caster (superfine) sugar
250,000 g/8818 oz/217 cups icing (confectioners’) sugar

If making for 20 use:
5 large egg whites
150 g/5 oz/3/4 cup caster sugar
150 g/5 oz/scant 11/3 cups icing sugar

Posted by Anova Published See Anova's 59 projects » © 2019 Sam Bompas / Pavilion · Reproduced with permission. · Recipes taken from Feasting with Bompas & Parr, published by Pavilion. Image photography; Beth Evans and Ann Charlott Ommedal
PrintEmbed
  • Step 1

    Preheat the oven 110°C/225°F/Gas Mark 1/4 and line two baking sheets with parchment paper.

  • Step 2

    Beat the whites to stiff peak at a medium speed before racking up the speed and adding the caster (superfine) sugar, a spoonful at a time. If you add the sugar slowly (3–4 second-intervals) your meringue will be triumphant but beware not to overbeat.

  • Step 3

    Sift and fold the icing (confectioners’) sugar into the mixture, a third at a time, using a spoon or spatula. Don’t overbeat. When the mixture is smooth and billowy you are ready to bake.

  • Step 4

    Portion onto your parchment-lined baking sheets using a pair of spoons and bake for around 1 1/4 hours. Cool on a wire rack. We like to serve our Lanvin meringues with double (heavy) cream whipped with caster sugar and liqueur de violet to taste, but you can serve however you like.

    The Lanvin meringues will keep for a couple weeks.

Made this project? Share your version »

Comments