Molotof – Portuguese meringue
If your idea of the perfect meringue is pillowy soft, melt-in-the-mouth as if eating clouds then this Portuguese meringue is the one for you. This molotof is just ‘set’ in the oven in a bain-marie.
The perfect classic molotof has to be tall in height, draped in blond coloured caramel showing off its pure white interior when cut.
The tin for the molotof can vary in shape but it has to be one without a loose-bottom or else the caramel will run through the bottom.
Sugar – if you want to cut it back
My meringue recipe below is not very sweet but if you want to cut back on the sugar further then add:
1 tablespoon (15g) sugar per 1 egg white – use granulated sugar
If using this small amount of sugar it needs the larger grains of the granulated sugar for producing a better quality meringue in this recipe, rather than caster sugar. Granulate sugar takes longer to whisk into the egg white, this slows down the whisking process, which in turn enables for the proteins to untangle slower producing a better quality meringue. I would not advice to add less sugar than one tablespoon per egg white because the meringue will taste of egg white rather than meringue.
For details on different types of meringues and why slow is better, see my recipe and video on French meringues here.
For how to make caramel recipe see here.
Fill the bundt tin
For the best results the meringue mixture should come up to the edge of the tin before baking. It will soufflé up during baking but then retreat back down again into its final size while resting in the oven.
- 9 egg whites
- 270g / 18 tablespoons white sugar (granulated or caster)
- 90g / 6 tablespoons white sugar
- 2 tablespoon water
- First make the caramel by bringing the sugar and water to the boil in a small pan. Make sure the sugar is covered by the water before it starts to boil. When the caramel turns into a golden yellow colour take the pan off the heat swirl it around in the pan for a few seconds and pour it into the bundt tin.
- To make the molotof; whisk the egg whites on a slow speed until the soft peak stage. Add the sugar a little at a time while continuously whisking until all of the sugar is incorporated and the meringue is shiny and fairly stiff but not dry.
- Put the meringue into the bundt tin on top of the caramel.
- Boil a kettle of water and pour the water over the roasting tin in the oven, the water should come about a third of the way up. Place the meringue in the middle.
- Set the timer for 10mins. When the timer rings turn the oven off and leave the molotof in there for 1½ – 2 hours. Place a plate on top of the bundt tin and turn out the molotof.