Straw­berry Eton mess with brown sugar meringues

Australian Women’s Weekly NZ - - COUNTRY COOK -

SERVES 6 PREP AND COOK TIME 1 HOUR 25 MIN­UTES (+ COOL­ING TIME) ¼ cup (55g) firmly packed brown sugar ¾ cup (165g) caster sugar 3 tea­spoons corn­flour 3 ex­tra large free-range egg whites pinch salt 1 tea­spoon white vine­gar or ver­juice 500g fresh straw­ber­ries, halved 2 tea­spoons vin­cotto (see Mag­gie’s tips) 400g crème fraîche or sour cream mi­cro herbs, to serve, op­tional 1 To make brown sugar meringues, pre­heat the oven to 140°C (120°C fan­forced). Grease two flat bak­ing trays; line with bak­ing pa­per. 2 Place the sug­ars and corn­flour in a bowl and com­bine well. 3 In a bowl of an elec­tric mixer, whisk the egg whites with the salt un­til soft peaks form. With the mo­tor run­ning, slowly add the sugar mix­ture, a lit­tle at a time, whisk­ing un­til stiff and glossy and sugar is al­most dis­solved, about 10 min­utes. Gen­tly fold in the vine­gar. Drop 12 meringues onto the trays. Bake meringues for 50 min­utes or un­til dry to touch. Cool com­pletely in the switche­d­off oven with the door ajar. 4 Place the cut straw­ber­ries in a bowl and driz­zle over the vi ncotto; mix well and set aside for 5 min­utes. 5 Crush meringues lightly and place half on a plat­ter. Drop spoon­fuls of half the crème fraîche and half the straw­berry mix­ture over meringue. Top with the re­main­ing meringue, crème fraîche, straw­berry mix­ture and herbs. Serve im­me­di­ately. Not suit­able to freeze or mi­crowave.

Straw­berry Eton mess with brown sugar meringues

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