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Mallow Cheese Meringues
Mallow Cheese Meringues is a modern British wild food recipe for a classic meringue made with mallow cheese liquid. The full recipe is presented here and I hope you enjoy this classic British version of: Mallow Cheese Meringues.
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Additional Time:
(+4 hours dehydrating)
Serves:
4
Rating: 
Tags : British Recipes
It's interesting, but you can convert the fruit of the common mallow plant, often called 'mallow cheeses' when beaten into an egg white into an airy and foamy liquid that naturally dries into meringue-type biscuits. Now, the common mallow seed pod is quite firmly attached to the calyx, which is edible. The calyx itself has a 'green' or vegetal flavour. This is not an issue in savoury dishes, but as this is a sweet dish you don't want them so you will have to peel the calyxes away from the seed pod or cheese. Note that ths recipe does require a dehydrator.
Ingredients:
60ml (1/4 cup) common mallow cheeses, calyxes removed
1/4 tsp cream or tartar
1 egg white
150g (3/4 cup) sugar
1 tsp vanilla extract
Method:
Place the mallow cheeses in a saucepan with 180ml (3/4 cup) water. Basically its a 3:1 ratio of water to mallow cheeses. Bring to a boil over medium heat and continue cooking until the volume has reduced by half. At this point, tip the mixture through a fine-meshed sieve to strain out the liquid (you can cool the cheeses, store in the refrigerator and use in salads).
Set the liquid aside to cool. In the meantime, add the egg white to a clean and dry bowl and beat until foamy. Scatter over the cream of tartar and add a tablespoon of the mallow liquid. Beat to combine then continue beating, adding the remaining mallow liquid by the tablespoon.
The mixture should thicken to a marshmallow-like consistency. Now beat in the sugar by the tablespoon, ensuring the sugar has completely dissolved before adding the next tablespoon.
By the end the mixture should be quite stiff. Finally beat in the vanilla extract.
Using a spatula or cold metal spoon transfer the mixture into a large piping bag or a large plastic bag (if using a plastic bag snip off the corner).
Pipe out dollops of the mixture (about 2.5cm in diameter) onto the silicone mats of your dehydrator.
Set your dehydrator to 45°C (110°F) and start drying. Depending on the ambient humidity and the power of your dehydrator, your mallow meringues will be ready in 3 1/2–4 hours. They are most delicious when they’re fresh, but will keep in an air-tight jar for up to a week. Note that they will continue to harden during this time. If you are going to store them, powder with icing sugar or powdered sugar to prevent them from sticking.
