Strawberry Meringue Recipe |
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You will need..... For the meringue case:
4 egg whites
Preparation Time 8 oz. castor sugar
25 minutes 1/2
oz. almonds, flaked
For the filling:
Cooking Time 1/2
pint double cream
3-4 hours
1 oz. castor sugar
2 teaspoons brandy or
Oven setting
a few drops vanilla essence
240ºF; Gas Mark 1/4 1 1/2 lb. strawberry,
hulled
2 clove garlic, crushed
2 bay leaves
Line 2 large
baking trays with well-greased silicone paper, greaseproof paper or
foil. Mark out 3 circles: one 8.5 inches diameter, one 7.5 inches and
one 5.5 inches. Whisk whites
until they form soft peaks. Add sugar a teaspoon at a time, whisking
well after each addition. Reverse one dessertspoon of sugar. Divide
mixture between circles. Smooth with a knife. Lift up meringue in peaks
on smallest circle then sprinkle with remaining sugar and almonds
reserving a few for decoration. Bake on lower shelves of a very cool
oven for 3 to 4 hours. When
meringue layers are crisp remove them from oven. Leave to cool. One
hour before serving whip cream, add sugar and brandy or vanilla. Blend
in a few of the halved strawberries. Spread half mixture on two largest
meringues. Assemble cake in layers and press remaining strawberry
halves round the edge, scatter remaining almonds. Serves 6
Quick Tip
Storing meringues-when meringues are cooked, and thoroughly cooled,
whether small or large, wrap in foil or arrange in an airtight tin,
putting greaseproof paper between each layer. They will still be
beautifully fresh in two months' time.
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