Serve a su­per­cool dessert

Woolworths TASTE - - Christmas Lunch 2018 -

Don’t be put off by the three-hour bak­ing time – meringues are easy to make and can be baked ahead. Ar­range in a wreath shape, gar­nish with pis­ta­chios and let ev­ery­one help them­selves af­ter lunch.

GOOEY MERINGUE WREATH

Serves 6 to 8

EASY

GREAT VALUE Prepa­ra­tion: 25 min­utes Bak­ing: 3 hours

free-range egg whites 12 caster sugar 600 g pis­ta­chios, roughly chopped, to gar­nish

1 Pre­heat the oven to 120°C. 2 Us­ing an elec­tric mixer with the whisk at­tach­ment, beat the egg whites un­til foamy. 3 Grad­u­ally add the caster sugar and beat un­til the mix­ture is glossy and stiff peaks form. 4 Spoon the meringue mix­ture onto bak­ing trays lined with grease­proof pa­per and bake for 3 hours or un­til crispy and dry on the out­side. 5 Ar­range the meringues on a plate to re­sem­ble a wreath and sprin­kle with pis­ta­chios. Serve with brown but­ter ice cream or co­conut yo­ghurt, rasp­ber­ries and co­conut shav­ings. Cook’s note: Use the egg yolks to make cus­tard or ice cream. Make sure the oven tem­per­a­ture isn’t too high or the meringues will brown too much be­fore they dry out. WHEAT- AND GLUTEN-FREE

WINE: Wool­worths Rooiberg

Spumante Doux NV

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