For someone that fears and loathes deep frying, I’ve been doing it an awful lot in the last few months. I have progressed from someone who wore a masquerade ball mask and long sleeves when deep frying to someone that will fry without any of the “head gear”. I am still paranoid enough to make sure that the recipes I choose are ones that are low in water and therefore less likely to protest by way of injury to myself.
Fast forward to 2:47 for the action (and you might want to turn down the volume)
I am even at the stage where I can watch videos like this where a whole frozen turkey is deep fried and promptly catches fire that reader Wayfarer showed me the other day. Still I do prefer an experienced deep fryer to be nearby and that would be my mother who has a love of deep fried foods. If I have a recipe that requires some deep frying, she is the first person I call.
I mentioned in another story how I was so, so disappointed that Poh Ling Yeow’s deep fried meringue recipe wasn’t included in the new Masterchef book as that was the recipe that I was dying to try the most. One reader Winnie who writes the blog Sugar by Winz left a comment saying “…if you want a recipe for the fried meringues – email me…”
I was immediately intrigued by this so I emailed her straight away and she emailed me back. It turns out that not only is she a dab hand at cake decorating she is also very well versed in Chinese food as her family has been in the restaurant business for five generations beginning in Canton, China so I was excited at getting her recipe. She tells me that it used to be a very popular dessert but restaurants today don’t tend to do it as it needs to be done just before serving it and as such it can be considered too much trouble.
The timing could not have been better. This is the week coming up to Chinese New Year (Sunday the 14th February-eek Valentines Day too!) and I wanted a dessert I could make that was a bit different. My parents aren’t from Northern China so they didn’t know how to make this dessert but were as fascinated by it as I was when we saw Poh make it on TV.
It was simple enough and very straightforward but it did need to be made just before eating. We took a bite into them and were surprised. They weren’t like a traditional meringue nor were they like floating islands but instead resembled a cross between a donut (albeit a donut filled with red bean paste) and those deep fried tofu squares that you find in the fridge at Asian grocery stores. A little warning though as they are very, very oily but like those deep fried bread sticks which you know are just soaked in oil, they are quite moreish. If you don’t want to do the caramel, the traditional way is to roll the hot meringues in caster or superfine sugar, much like a donut. I know you may be tempted to add some cinnamon which I did for a couple of them!
So tell me Dear Reader, this Sunday the 14th of February, will you be celebrating Chinese New Year or Valentines Day (or both!)?
Deep Fried Meringues
Adapted from Winnie from Sugar by Winz
Makes approximately 12 meringues
- 4 egg whites at room temperature
- 3 tablespoons of potato starch
- 1/2 cup red bean paste at room temperature
- oil for frying
Caramel
- 50grams/1.7ozs caster or superfine sugar
- 3 tablespoons water
- 2 teaspoons lemon juice
You will also need an ice cream scoop with a lifting action to make it easier to shape these.
Potato starch
Buyer’s tip: Potato starch and tinned red bean paste can be found at Asian Grocery stores
1. Heat oil in a deep fat fryer or in a heavy based large pot. Meanwhile, whip egg whites until firm peaks are reached and you can tip the bowl of meringue upside down without any movement. Beat in 2 tablespoons of cornstarch.
First scoop a flat scoop of meringue
Then spoon a little filling in the centre (not too much)
Top with a scoop of meringue
Shape the meringue into a round shape with the soup spoon
2. Test just one first to see whether you need more cornstarch. When oil is ready, scoop some fluffy egg white into the ice cream scoop and then place a small round of red bean paste into the centre. Take a tablespoon and then shape the other half of the sphere and cover the red bean completely-you want to avoid any filling leaking out as it discolours the oil. It may not be a perfect sphere but that’s ok and practice does make perfect. Fry for 2-4 minutes (they don’t spit very much at all, if they do spit, it’s usually because the filling has leaked. You will get a bit of shrinkage but it shouldn’t be too much. If there is too much shrinkage, add another tablespoon of potato starch. Continue with the rest of the balls deep frying them until golden. Place on serving plate.
Frying balls
Ta-da!
3. Make caramel. Melt sugar, water and lemon juice on low heat in a heavy based saucepan until fully dissolved. Turn up heat to high and watch it like a hawk. After about 5 minutes, it should turn caramel. Turn heat down to very low, enough to keep the caramel liquid but stopping it turning more brown. Take two forks and cooling the toffee slightly, make strands by dipping them into the toffee and making circular motions around the cupcake. If strands do not occur then the toffee needs to cool a little further. I find it easier to keep the stove on very low so that I can reheat the toffee if it sets too hard while you are spinning it.
Cook’s tips: Do not add sugar before you cook them as they will burn before they finish cooking. Winnie has also tried Nutella and banana & red bean or you could also make these plain without a filling. You must add potato starch is a must or they will deflate.
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70 Comments | Add your own
That is very unique and original! Those littée deep fried meringues look so tempting!
Cheers,
Rosa
GREAT how-to photos!
Such pretty little things! 
Honestly, I thought I read it wrong… deep fried meringues???? No one could be that evil, could they> Great idea and presentation. Light and sweet and easy but it looks like a million.. great idea!
Have you ever watched Gilmore Girls? “Deep fried shoe!”
Also, when you mentioned rolling them in sugar, I was about to pipe up with “and cinnamon?” but then you went and beat me to it. Our Lorraine is just too darn clever
Wow, it’s so ‘croquembouche’ in shape. This takes patience to do for sure.
This reminds me of Po’s deep fried meringue in Masterchef…. haha oh and Lorraine I had so much fun watching that video! Poor turkey!
Bravo – they look great! I hate deep fying too, but more so for the oily stench in the kitchen afterwards.
And can I get one of those red/gold packets stuffed with $20 and/or $50 notes in the background? Happy Chinese New Year to you
OMG, these must taste absolutely divine! Since I just used up a bunch of egg yolks and have egg whites to use, I’m definitely making this right away!
Yummm! These sound and look delicious. I was quite nervous deep frying my DB cannoli when we did so, and you know . . . my eyes DID hurt for days afterward, I guess from the sizzling oil! Yikes!
Still, I’d take a chance for a donut-like confection
I’ll be at uni all day on the 14th, for my first day of workshop/leacture
OMG… You did it. Now I want to try it too.
This is a naughty recipe Lorraine…
I’ll have to give it a try when I stop being lazy. (too much work involved deep frying/cleaning up afterwards
)
I am afraid of deep frying after a fire I once started (oops
). Never heard of deep fried meringues. I cant even im
agine what they would taste like, but I’d love to find out (if someone makes them for me).
*kisses* HH
Awesome job, they look better than Pohs!! Deep Frying seems to be my Achilles heel too, but I love anything fried
wow looks amazing!I am not quite confident enough to try deep fried just yet! Esp as I don’t really know many people in Brisbane who I could call for help on the matter!
Chinese New Year! That’s what we’ll be celebrating this Sunday.
I must admit though, I’ve never tried these either, but you certainly did a lot better than Poh did when she made these on the show. Next year, NQN on Celebrity Masterchef?
oh boy do they look good!
Perfect Valentines day really 
This Sunday we have a race, a Christening AND we are going to the footy
You know, I’ve never had deep fried turkey. I’m such a bad Texan.
oh my gosh – how exciting! i doubt i will ever have the guts to make these but I have been dying to know how they are done ever since I saw Poh make them!
These look delicious! Like you I am phobic of frying…
How cool is it that CNY and V Day are one and the same this year. I’ve never been a V Day person, going out just seems so forced and contrived on the day. The roses aren’t quite as beautiful as they are every other day of the year. The marketting seems so forced.
Reckon we’ll be celebrating CNY only this year, unless I can get my husband to go see Valentine’s Day the movie with me.
I don’t celebrate Chinese New Year or Valentine’s. I don’t think I will try Deep Fried Meringues anytime soon. WOW!! How negative am I today?
I can relate to being afraid of deep frying. Maybe I’ll give it a go this year.
Love the look of these! I’m glad I have a recipe now to follow!
thanks! =D
Good for you you found your recipe! and thanks Winnie for sharing.
these look gorgeous – sort of like a crochenbouche (which I can’t spell to save myself) – just the sort of dessert to amaze and celebrate on chinese new year and valentines day – could you put chocolate or nutella inside instead of red bean paste????
Well done Lorraine, you’ve conquered your ‘deep frying demon’ , they look great and remind me a little of the Italian Zeppoli which I first tried in Little Italy, New York many years ago.Zeppoli are just like little deep fried doughnuts covered in sugar and very moreish straight out of the huge, hot,frying vat.
Sunday, Valentine’s day for hubby and I , we’ll be going to a lovely restaurant for lunch( haven’t decided where yet), you have to keep the flame alive.
Oh yum !! They look wonderful Lorraine. My favourite has always been deep fried ice cream balls but these need to be tried too I think
Cool. These look very nice. I had sort of forgotten about that recipe of Poh’s. This one sounds very tasty – I like the idea of nutella in the middle
I am tempted to try this on Sunday….forget about calories. Talking about Chinese New Year, I would be grateful to you Lorraine if you could publish your recipe for the Chines New Year Moon cake and the Thousand Layer Red bean paste cake. I have tried a few other recipes from the Net,but I would rather try your recipes…thank you
Well done Lorraine, these sound scary to make but you seem to have pulled them off to perfection! Going to deep fry that turkey next?
I’ll be celebrating Chinese New Year, properly for the very first time in fact! I’m very excited about the menu and the entertainment (though it is the day after my birthday party so I hope I’m not feeling too seedy to enjoy it)
Deep fried meringues? Oh my goodness you are kidding me. These look amazing (in a totally unhealthy way, haha). Would love to try making this as I’m intrigued, but like the you of before, I don’t like deep frying – maybe this will change!
These look terrific Lorraine. Deep frying is my deal breaker. I never, ever do it.
Wow, Lorraine. This is the first time I’ve heard of such a dessert. I’m Chinese, too, so I should probably be ashamed. Thanks so much for sharing this unique recipe with us. That a fellow deep-fry fearer like yourself can have such successes gives me a little hope for myself! I’ll be celebrating CNY on the 14th but will cook up something sweet for my boy the night before.
I had to read and run before but I’ve just come back to say STERLING EFFORT. I know these have been on your to-do list for a while!
They look superb! xx
Those deep-fried balls look so fluffy before they are cooked, lovely! Can’t wait to see Poh’s new show tonight.
And I’ll be celebrating CNY with the family – they just don’t ‘get’ Valentine’s day. At least the food will be good. Valentine menus at restaurants can be such a rip off!
These look fantastic – I was also disappointed not to find the recipe in the Masterchef cookbook. They also appear to be gluten free – which is a treat for me as I have to adapt all of my cooking and baking to gluten free recipes!
You did it! Its official, you are my food hero…ine? hahaha
sounds yummy with a nutella centre
How interesting. I’d never heard of this before (didn’t watch masterchef much to my loss). Sounds very good, will have to give that a try next time I’m in the mood for frying anything
Oh, how very lovely, Lorraine! So fusion.
The caramel webs add a touch of class!
Oh my. Love the concept of this recipe. This is why I am so eager to see Poh in action ABC again!
Actually in my part of the world I’m celebrating Valentines Day and Carnival although the Valentine’s celebration will be overshadowed by carnival. I’m all for trying these fried balls. LOL but see, now my husband wants to try blow up a turkey!
OMg. I always think you can’t top the last post, but you always do. This is so brilliant, I can’t even wrap my mind around it!
I remember these meringues from Masterchef. I also wanted the recipe and wondered what she did differently the second time around to make it work. Am glad your readers share great recipes with you!
These are definitely moreish! I haven’t tried them before, but definitely moreish! I’m all about Valentine’s Day around here and hopefully my DH won’t disappoint. xoxo Mum
these look so good! i’ve never seen anything like this, but i really wanna try them now =) anything with red bean paste is always fantastic.
The strangest thing was that I used to eat this at a place that called them Korean! And now i realize they’re Chinese? hahaha! I think I love being Chinese. Everything is somehow related back to..us!
I ve nevr heard of deep frying meringues Lorraine!!! thats intriguing…but when u think of it …why ever not!! theyre eggs!! it looks really good esp with the filling n the caramel threads…so clever!!
Oh, I must bookmark this post since I am a sucker for deep fried food. I know I will pay for it later
Thanks, Lorraine.
Hi Lorraine,
Couldn’t find somewhere to email you on your site so just posting here.
I got an email to the 5:15pm preview for March into Merivale launch, called up to RSVP and no one knew anything about it – just told me to register on the usual website.
Any ideas on what’s going on with that?
You’re fabulous Lorraine! They look absolutely divine. I’m sure they were just as if not tastier than Poh’s!! They definately look restaurant quality! Fantastic!
I’ve just gotten into deep frying too after years of watching my mum fry chinese donuts but I started with corn dogs! Umm, did anyone else notice that they didn’t unwrap the turkey before lowering it into the oil? I was hoping that they’d do a close-up of cutting into the turkey.
well dang. i haven’t even made regular meringues yet, and here you are, frying the heck out of ‘em. way to make a light treat much more sinful, lorraine.
Haha. I understand the fear. I once made risotto and when the wine hit the pan, I had a geyser of oil, that spared my face, but made 13 grease spots that took TWO times priming and painting to get rid of. Now every time I add wine to a dish, I stand back with a lid to immediately place over as a just in case. Now this Sunday (for us) it will Valentine’s brunch at fave place, but that still leaves us the weekend for a new chinese restaurant we are dying to try. In other words, why miss any excuse to celebrate.
dang, as soon as I saw deep fried and Meringues is the same sentence I was immediately intrigued!
Man, damn computer screen is getting in the way of my licking! LOL
Wow, I didn’t know you could do that with meringues! I’ll keep these in mind…
Oh my!! Great idea!
Oh wow, this is the first time I heard about fried Meringues, they looks so delicious and yummy, thanks for showing us the step by step, it really helps, I have to try them one day… I don’t know if I can find the bean paste.
How fantastic! The end result with all of them together looks like a croque en bouche! Never tried deep frying meringues before and never even heard or thought about it! Inspiring.
This 14th, B and I are doing Valentine’s AND CNY. Should be exciting, can’t wait!
Wow this is reallll cool. I so wanna try it!
Yum! How cool is this!
Probably celebrating neither.
Elvis would have loved them! I think they look very pretty, but my diet says ‘don’t even think about it lady!”.
Interesting…and that’s the brand of potato starch I use too!
Deep frying scares me too o_0 But these look sooooooo worth a few ouchies!
No picture of what is inside look like?
I just bought a book on poaching that has a recipe for oeufs a la neige – poached meringues…and now a recipe for deep-fried! Looks yummy
So decadent! So yummy! I’m going to a party tomorrow where meringues will be served. I’ll be thinking about these while I’m eating them!
Finally catching up on my blogs after this week’s cupcake insanity! I am terrified of deep frying too, I tend to only eat stuff like this from restaurants. With the sticky syrup over it, this looks like French croquembouche.
Hi Rosa-Thanks so much!
Hi Krista-Thankyou Krista! I was glad I had help that afternoon!
Hi deana-Haha I know! I was so intrigued by the idea of them I couldn’t resist!
Thankyou!
Hi Hannah—lol no I haven’t seen that but it sounds funny!
Hehe it was so donut like it was hard not to! 
Hi The Duo Dishes-0It does but it’s quick once you get it started!
Hi Trisha-Thanks! Hehe that poor frozen turkey!
Hi foodwink-Yes there’s that which I don’t like (and the film of oil!). Hehe sure!
Happy Chinese New year! 
Hi Natasha-Thankyou! Yes I had so many whites in my freezer!
Hi Julie-you poor thing! That’s no good at all!
I wish I could teleport you some!
Hi Fiona-Ahh really, on a Sunday? :O
Hi penny-It’s good! Oily but good!
Hi Sean-I know, it’s very naughty isn’t it!
Hi Heavenly Housewife-Oh darling really?
They’re very soft and light and quite donut like 
xxx
Hi Shanks-Thankyou!
Yes I like it when others do it 
Hi Gastronomy Gal-I don’t blame you, it took me ages!
Ah if only life came with a deep frying friend!
Hi Celia-Excellent!
I don’t remember how hers ended up 
Aww that’s a sweet idea!
Hi Lisa-Thankyou! Wow you’ve got a lot going on! Sounds like fun!
Hi Blond Duck-Hehe really? I’m amazed!
Hi Sarah-Hehe I bet you could make some amazing ones!
Hi romaverona-Hehe it’s pretty cool! I remember one day it was CNY and Aust Day on the same year! The flowers available on V Day aren’t usually great quality
Hi Mary-Very negative!
Hi Iron Chef Shellie-Maybe your mum can help out?
You’re welcome!
Hi Sylvia-Thanks! Yes I felt so lucky!
Hi Johanna-Thankyou! Yes the spun sugar definitely gives it that effect
Yep there’s a little suggestion at the end saying nutella or banana or even peanut butter can be used.
Hi Matilda-Thankyou!
Ahh I love zeppoli and agree they are very moreish! Sounds really lovely! 
Hi Chris-Thankyou so much!
Hehe they’re definitely in the same vein 
Hi Anita-Thanks so much!
Yes it’s really good!
Hi Micheline-Yes this is ca case of calories be damned
I don’t have recipes for those yet but I will one day as I know someone that makes amazing moon cakes! 
Hi Conor-Thankyou! They’re not that scary as they don’t spit. I’ll leave the turkey to someone else. Care to do it?
Hi Su-yin-Hehe yes they’re so unhealthy! Like sooo unhealthy!
Hi Barbara-Thankyou! Yes it always puts me off too!
Hi Xiaolu-Aww no not at all!
You’re welcome! Sounds like you have it all sorted out! 
Hi Liss-Why thankyou!
I’ve been dying to do them and what better time! Xxx
Hi Belle-Yes I was intrigued to see how they’d turn out! I know that’s why we always stay in!
Hi Alphia-Thankyou! Yes it’s strange that it didn’t appear there
Yes they are! 
HI Tenina-Aww shucks thankyou Tenina!
Hi sandra-Stragenly enough, I preferred the red bean but then again I’m a red bean freak
Hi shaz-Yes it’s good if you are deep frying anything to pop these in at the end. And ta da! Dessert is served!
Hi The Little Teochew-Thankyou so much Ju!
Hi Anh-Thankyou! I missed the show -doh!
Hi Wizzy-Ahhof course! We saw the amazing coverage of it here
LOL men! 
Hi sophia-Aww you’re so sweet girl!
HI Trissa-I think she added the potato starch the second time as I think they deflated. So am I!
Hi Barbara-Thankyou very much mum! I hope he came through!
xxx
Hi lola-Hehe I totally agree, I love red bean paste!
Hi Sweets at Vicky’s-Hehe perhaps they have a Korean version? Haha you are too funny!
Hi zurin-I know, I only heard about it after Masterchef myself!
Thankyou so much!
Hi Tuty-Hehe but enjoy it now perhaps?
You’re welcome!
Hi VivzI don’t know, I don’t work for Merivale
Hi Winnie-Thankyou!
Aww you are so sweet and thankyou so much for giving me the recipe! 
Hi Gummi Baby-Corn dogs! Wow! No I didn’t notice that-eeek I don’t think it was for consumption (at least I hope not
)
Hi grace-Hehe why thankyou!
Hi Angela-Ouch thank god your face was spared!
Hehe I like your way of thinking! 
Hi Adrian-Hehe you are too funny!
Hi anna-Yes it’s one of those strange things!
Hi pigpigscorner-Thankyou!
Hi Arlette-You’re more than welcome!
I hope you like them! 
You can find it at any Asian grocery store 
Hi Mowie-Hehe you’re right!
How fabulous, I hope you have fun! 
Hi diva-Hehe you should! You’d make some fab ones
Hi Cakelaw-Thankyou!
Ahh ok! 
Hi Anna-Haha so true Elvis would have!
Hi mlle délicieuse-Ahh well then you could definitely make it!
Hi Emma -Hehe I promise you there’s no splatter (unless the red bean leaks out)
Hi Lilia-It looks like it has red bean inside-nothing particularly unusual!
Hi Kitchen Butterfly-Ahhh yes of course, I should try oeufs de la neige!
Thankyou!
Hi erin-Thankyou!
Hehe sounds like a good party!
Hi Sarah-Yes you were so busy!
It’s usually with plain white sugar but I’m slightly crazed and like to dress things up 
OMG!! Lorraine I was so excited to see these! Even more excited to find out that Winnie reads your blog too!! Her family quite famous and is known as the leading authority in Chinese food here in WA. Congratulations on such a great blog!!
FYI, Poh’s Kitchen was on the ABC and she recreated deep fried meringes on the show.
Here’s the link to the recipe she used.
http://www.abc.net.au/tv/pohskitchen/stories/s2838018.htm
But both look super yummy!
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