Weekend Witness - - Arts -

Yields: About 80 R5 coin size meringues In­gre­di­ents Meringue: 4 egg whites. 250 ml cas­tor sugar. 7,5 ml corn starch. 5 ml vine­gar. Coulis: 150 g mixed frozen berries. 50 g ic­ing sugar. Method For the coulis: 1. Blend the berries and ic­ing sugar. 2. Pass through a strainer and put into a pot. 3. Re­duce the coulis by half un­til very thick. Al­low for com­plete cool­ing. For the meringue: 1. Place the egg whites into an elec­tric mixer and whisk un­til foamy. 2. Grad­u­ally add cas­tor sugar un­til it is all in­cor­po­rated and the meringue is glossy and stiff. 3. At this stage re­move from the mixer and sprin­kle over the vine­gar and corn starch, fold to­gether un­til just com­bined. To put to­gether: 1. Spoon the cold coulis into the meringue but do not com­bine at all. 2. Spoon the mix­ture into a pip­ing bag with a star noz­zle, 3. Pipe onto a lined tray into de­sired shapes. 4. Bake at 130˚C for one hour, turn off the oven and leave to cool com­pletely. 5. Serve or store in an air­tight con­tainer.



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