Meringues of Athenry

Serve with the ice cream on the side, developed by Tom McGurk


For the curd
  • 4 large egg yolks, beaten
  • 100 g caster sugar
  • 100 g unsalted butter
  • 100 ml grapefruit juice

For the meringues
  • 3 large egg whites - at room temperature
  • 170 g caster sugar
  • pinch of salt

  • murphy's sea salt ice cream


For the meringue
  1. In a clean dry bowl, whisk the egg whites and salt until they form stiff peaks. Add the sugar, a spoonful at a time until it is all incorporated.
  2. Line a tray with baking parchment and draw out even circles. Spread the meringue into the circles on the tray and cook for 2 hours at 100°C.
  3. Remove from the oven and leave to cool.
To serve
  1. Start with a base layer of meringue, then spread a layer of grapefruit curd followed by a thick layer of whipped cream. Repeat to desired height and top with a layer of meringue.
  2. Serve with the ice cream on the side.
For the curd
  1. Place the egg yolks, sugar, butter, and grapefruit juice in a bowl. Place the bowl over a saucepan of simmering water and whisk occasionally until the curd has thickened. Remove from the heat and allow to cool completely.


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