Mini meringues with berries

Friday - - Leisure -

(Serves 4)

Prep time: 30 mins Bak­ing time: 25 mins

3 medium free-range eggs, whites only

175g caster sugar

284ml dou­ble cream

300g black­ber­ries, blue­ber­ries, rasp­ber­ries, or any other berry of your choice

1 Pre­heat oven to 120°C and line 2 bak­ing sheets with bak­ing pa­per.

2 Put egg whites in a clean bowl and place bowl on a folded tea towel so it doesn’t slip. Us­ing an elec­tric hand whisk, whisk egg whites on a low speed un­til they turn white. Grad­u­ally in­crease speed and whisk un­til whites form soft peaks when you lift whisk out.

3 Add a lit­tle sugar, whisk, then add an­other spoon­ful of sugar and whisk again. Con­tinue un­til you have added half the sugar. Tip in re­main­ing sugar and give mix­ture a fi­nal quick whisk. Don’t over-whisk or it won’t hold its shape in the oven.

4 Dol­lop large spoon­fuls of meringue on to bak­ing sheets. Use a tea­spoon to make a dent in the mid­dle of each one so it has slightly higher sides and a flat mid­dle, like a nest.

5 Bake for 20-25 min­utes or un­til meringues feel crisp and lift off pa­per eas­ily. Re­move from oven and leave to cool.

6 In a bowl, whisk cream un­til it forms soft peaks ( just like for egg whites). Spoon cream into meringues and top with berries. You can add vanilla to the cream if you want to flavour it.

SIL­VENA SAYS: Baked meringue with a blob of cream is a clas­sic, but what takes it a notch higher is the sweet and sour fresh berries

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