Cit­rus meringue shells

Pilbara News - - Lifestyle -

This is per­fect to use the pink fleshed navel or­anges that are com­ing from lo­cal or­chards right now. Check for the bright blue WA Cit­rus birth­mark sticker to be sure you are buy­ing lo­cal fruit.

Prepa­ra­tion: 10 min­utes Cook­ing: 30 min­utes Serves: 4 In­gre­di­ents 2 egg whites 1⁄4 tsp salt 1⁄2 cup caster sugar 1⁄2 tsp vanilla 1 ruby red grape­fruit 1 navel or­ange Whipped cream Chopped mint

Method Set oven at 110C. Lightly brush oven tray with oil or line with bak­ing pa­per. Add salt to egg whites and beat un­til stiff. Add sugar grad­u­ally and con­tinue to beat un­til stiff. Stir in vanilla essence. Pipe into round shells on oven tray. Bake for 1-1 ½ hours, re­duc­ing tem­per­a­ture dur­ing cook­ing. Meringue shells should not colour. Cool on cake cooler. Add some whipped cream to the bot­tom of the meringue shell and fill with a se­lec­tion of sliced ruby red grape­fruit seg­ments and seg­ments of navel or­anges. Gar­nish with fresh chopped mint leaves.

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