Fancy making some Lanvin Meringues? The talented cake makers, Sam Bompas and Harry Parr of Bompas & Parr, responsible for realising Alber Elbaz's spectacular Lanvin cake design for AnOther's 10th anniversary have shared the recipe for their
Fancy making some Lanvin Meringues? The talented cake makers, Bompas & Parr, responsible for realising Alber Elbaz's spectacular Lanvin cake design for AnOther's 10th anniversary, have shared the recipe for their mouth-watering meringues.
Sam Bompas and Harry Parr: "The Lanvin cake had to be big enough for someone to jump out of it. This presented problems in terms of structure, scale of endeavor and stability of ingredients. We realised we would need a recipe that was simple to make, relatively light and would last for the duration of display. Meringues held the key.
Our original recipe makes enough meringues for 33,000 people and uses a quarter of a tonne of Tate & Lyle caster sugar and quarter of a tonne of Tate & Lyle icing sugar!"
Ingredients (for 20 people)
5 large egg whites
150 g Tate & Lyle caster sugar
150g Tate & Lyle icing sugar
1. Pre-heat the oven 110°C and line 2 baking sheets with parchment.
2. Beat the whites to stiff peak at a medium speed before racking up the speed and adding the caster 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 over beat.
3. Sift and fold the icing sugar into the mixture a third at a time using a spoon or spatula. When the mixture is smooth and billowy you are ready to bake. Don’t overbeat.
4. Portion onto your parchment lined trays using a pair of spoons and bake for around 1¼ hours. Cool on a rack. We like to serve our Lanvin meringues with double cream whipped with caster sugar and liqueur de violet to taste. You can serve however you like.
The Lanvin Meringues will keep for a couple weeks.
All the cakes are displayed in Selfridges’ Concept Store until 8pm, Monday 21 February.
