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Be­gin this recipe 1 day ahead.

6 egg­whites 11/ 2 cups (330g) caster sugar 2 tsp white vine­gar 1 tbs corn­flour 2 tsp rose­wa­ter 200ml thick­ened cream 2 tbs pure ic­ing sugar, sifted 125g each black­ber­ries and blue­ber­ries 1/ 2 cup (75g) shelled pis­ta­chios, roasted, chopped Ed­i­ble flow­ers (op­tional), to serve Pre­heat the oven to 160°C. Line a bak­ing tray with bak­ing pa­per.

Place egg­whites in a stand mixer fit­ted with the whisk at­tach­ment and whisk un­til stiff peaks form. With the mo­tor run­ning, add caster sugar, 1 tbs at a time, whisk­ing un­til caster sugar is dis­solved. Re­duce speed to low and fold in vine­gar, corn­flour and 1 tsp rose­wa­ter.

Dol­lop 6 even mounds of meringue on to pre­pared tray. Us­ing a pal­ette knife, shape each mound into a cir­cle. Place the tray on the bot­tom rack of oven. Re­duce oven to 120°C and cook for 50-60 min­utes or un­til dry to the touch. Turn off oven and leave meringues in oven, with door slightly ajar, to cool com­pletely (leave overnight for the crispi­est shell).

In a stand mixer fit­ted with the whisk at­tach­ment, whisk the cream, ic­ing sugar and re­main­ing 1 tsp rose­wa­ter un­til soft peaks form.

Spoon the rose­wa­ter cream onto serv­ing plates. Crush the meringues and scat­ter over the cream. Scat­ter with the berries, pis­ta­chios and flow­ers, if us­ing, to serve.

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