Sunday, 15 May 2011


Gorgeous fluffly soft megingue, cream, strawberries and chocolate.... what's not to like?

Meringue: dead simple two ounces of caster sugar per egg white. that's it. in the mixer and whip to as stiff as you can get it.

put greaseproof paper on a baking sheet and oil the paper. put half a teaspoon of vegetable oil on, and then use a kitchen towel to remove as much of it again as you can. just leave it glistening.

spread the whipped egg/sugar mix on top and put in a warm oven (150 degrees C) for 30 minutes and then turn off the oven and allow it to cool with the merangue STILL INSIDE!

once cold, transfer to a serving tray.

if you are on oiled greaseproof, this is pretty straightforward, it's a bit like a nurse changing the sheets on a hospital bed with the patient still in there.....

with the serving tray infront of you turn the far corners of the greaseproof down and under the meringue. keep the whole thing as flat as possible. as you pull the papre towards you it will unroll from under the meringue and let it drop onto the serving plate. the paper will pull free from underneath and then add whipped cream and the fruit of your choice. we usually do strawberries, raspberries or Kiwi fruit.

finish with chocolate, either a crushed flake or use a potato peeler to shave chocolate off a block.


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