MERINGUES WITH FRUIT

YOU (South Africa) - - LIFESTYLE -

MAKES ABOUT 20 MERINGUES PREPA­RA­TION: 12 MIN BAK­ING: 2 HOURS DRY­ING: OVERNIGHT

corn­flour for sprin­kling

MERINGUES

10 egg whites 500ml (2c) sugar 2ml (½t) tar­taric acid 60ml (¼c) corn­flour 10ml (2t) rose­wa­ter 7ml (1½t) chopped rose­mary or laven­der flow­ers hand­ful of pis­ta­chio nuts

FRUIT

1 litre hot wa­ter a few sprigs of laven­der, le­mon ver­bena and mint 20-30ml (4-6t) sugar 20ml (4t) rose­wa­ter syrup 2 each kiwi fruit, prunes and/or guavas, thinly sliced

TO SERVE

whipped cream (op­tional)

Pre­heat the oven to 100°C. Grease two bak­ing sheets with non­stick spray, line with bak­ing pa­per, grease and sift corn­flour over.

1 Meringues Put the egg whites, sugar and tar­taric acid in a glass bowl, then put the bowl on top of a saucepan with boil­ing wa­ter and sim­mer for 3 min­utes or un­til warm and the sugar has dis­solved. Re­move from the heat and beat un­til light and shiny – about 10 min­utes. Sift the corn­flour over, add the rose­wa­ter, rose­mary or laven­der and fold into the egg mix­ture.

2 Spoon heaped ta­ble­spoon­fuls (at least 20) of the egg-white mix­ture onto the pre­pared bak­ing sheets and sprin­kle the nuts over. Bake for 2 hours or un­til cooked on the out­side. Switch the oven off and leave to cool in the oven overnight. Store in an air­tight con­tainer.

3 Fruit Pour the wa­ter over the leaves and al­low to cool. Re­move the leaves and add the sugar and rose­wa­ter syrup to the wa­ter. Boil for 5 min­utes. Pour the syrup over the fruit and al­low to cool.

4 To serve Put the meringues in a wide bowl and spoon the fruit over. Serve with whipped cream (if us­ing).

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