| Meringues |
| ingredients: |
4
egg whites
225g (8oz or 2 cups) castor sugar
(or granulated if castor is not
available) |
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| method: |
Whisk the egg whites until
the bowl can be held upside
down - just be careful at the
earlier stages! Add approximately
one third of the sugar and beat
again. Then fold in the rest
of the sugar with a metal spoon.
Cover 2 large baking trays
with baking parchment. Place
oval mounds of meringue using
two large spoons (or pipe mix
with icing bag) onto the trays.
Dust with a little caster sugar
and place in a cool oven 150C
(300F or Gas mark 2) for 5 minutes,
then lower oven temperature
to 110C (225F or Gas mark -1)
for 2 hours. You can test if
they are ready by peeling one
off the paper - if it comes
off whole, they are ready.
Leave to cool completely.
Later, sandwich two halves together
with whipped cream. |
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| Crumbly
meringues filled with cream are a highlight
of any afternoon tea (or any other time,
for that matter). They can be messy
to eat - but who cares when something
tastes as good as this? If you are counting
calories, one half of a meringue (minus
the cream) is great on top of fresh
fruit salad. |
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