FRENCH MERINGUE

Page 1

 

4 egg whites

125g caster sugar

125g icing sugar,sifted.

 

Serves: 20 small or 10-12 large meringues

Source: Cooking For Two, The Roux Brothers

 

METHOD

Preheat the oven to 120C

Line 2 baking sheets with silicone paper

 

Whisk the egg whites until soft peak.

Continue whisking while adding the caster sugar a spoonful at a time.

Once all caster sugar added whisk 10 mins until the mixture is very firm, smooth and shiny.

Using a large metal spoon, gradually add the sifted icing sugar,folding it in as delicately as possible, take care not to overwork the mixture.

The meringue should be used as soon as it is ready.

 

Pipe or spoon the meringue onto the baking sheets in the required shape and size.

Place in the oven, lower the temperature to 100C, cook for 11/2-13/4 hrs, until both top and underside are crisp and dry.

Cool on a wire rack.

ETON MESS

A confection of strawberries, cream and merginues.

Eton Mess

This is a great dessert as you can pile together as much whipped cream, meringue pieces and strawberries as you like.

There is a benefit to sweetening the whipped cream with a little caster or icing sugar, this is known as 'chantilly'. a splash of liquour can alao be folded into the cream, suggestions are rum, grand marnier, cointreau, a twist would be to try malibu for that coconut twist!

Add come of the chopped strawberries and the meringue pieces, pile into a dish and garnish with more strawbs.

Enjoy!

 

PS If you're worried about the calories, the strawberries make them all go away, yes really,  no honestly!

 

mmm