Friday - - Recipe Cards -

1 Pre­heat the oven to 180°C, and line a bak­ing tray with grease­proof pa­per. 2 Whisk the egg whites us­ing an elec­tric mixer un­til stiff Prep time 10 mins Cook­ing time 1 hour 30 mins plus cool­ing time Makes 12-18 3 ex­tra-large egg whites 200g caster sugar 1 tsp vanilla ex­tract 80g dark choco­late, melted peaks form. Grad­u­ally add the caster sugar, beat­ing con­tin­u­ously un­til the mix­ture is thick and glossy and the sugar has dis­solved. 3 Beat in the vanilla, then gen­tly swirl in the choco­late so that the mix­ture is streaky. 4 Pipe or spoon the mix­ture on to the bak­ing tray and bake for 30 min­utes. 5 Turn the oven off and leave meringues in the oven for an hour. Re­move from the oven and cool on a wire rack.

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