Serves: 8
Ingredients
6 medium egg whites
350g caster sugar (use vanilla sugar if possible)
2 tablespoons (30ml) vinegar - optional
2 tablespoons (30ml) corn flour - optional
Parchment / greasepro 212e47c of paper
284ml carton of double cream / whipping cream
2 x 250g punnets strawberries
2 x 215g punnets raspberries
Method
Preheat oven to 140°C 275°F Gas Mark 1.
Whisk egg whites until very stiff then whisk in the sugar a teaspoon at a time (don't over whisk as the egg whites will go runny again). Blend the vinegar and corn flour (these are optional but in using them you will get a slightly chewy centre to the meringue), and fold into the mixture. Place the parchment / greasepro 212e47c of paper on 1 large or 2 smaller baking trays. Spoon the meringue mixture onto the paper and spread it as you go to make 2 circles, each about 20cm in diameter (I put a plate of about that size under the parchment as a guide and then remove it when I've finished spreading out the mixture). Bake the meringues for about 1 hour, until firm. Allow to cool, and then carefully remove the paper. Whip the cream. Wash the berries and hull the strawberries. Roughly squash 1 punnet of the strawberries and add to the cream. Cut the rest in half and gently fold into to the cream with the raspberries. Sandwich the 2 meringues with the berry cream mixture just before serving. Don't assemble too early as the cream melts the meringue.
Nutrition Info (per serving): 374 calories, 17 g fat.
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