Wednesday, October 19, 2011


Meringues with cream and strawberries

  • 6 egg whites, at room temperature
  • 350g caster sugar
  • 300ml thick cream
  • 900g fresh small strawberries


    1. Preheat the oven to 150C
    2. Put the egg whites into a large clean bowl and add 110g of the sugar. Whisk together into soft peaks.
    3. Then, continuing to whisk, gradually add another 110g of sugar, a spoonful at a time, until the mixture forms stiff peaks.
    4. Gently fold in the remaining sugar.
    5. Shape 20 large spoonfuls of the meringue onto 2 baking sheets lined with non-stick baking paper and bake in the oven for 15 minutes.
    6. Lower the oven temperature to 110C and cook for a further 2-3 hours until very crisp and dry.
    7. Leave to cool, then store in an air tight tin.
    8. Serve with cream and strawberries!


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