(serves 6)
These are beautiful little moments of joy! Not much more can be said but YUM! NOTE: bought mini meringues can be used instead of prepareing them yourself, this saves time and effort if in a hurry.
Ingredients:
- 2 egg whites
- 1/2 cup caster sugar
- 1/2 cup cream, whipped
- 1/4 cup lemon curd
- 6 fresh strawberries, sliced
Method:
Preheat oven to 100'C fan-forced. Line a large baking tray with non-stick baking paper (oil the tray to hold the paper in place when you spread the meringue). Beat egg whites in a large bowl until soft peaks form. Add sugar a little at a time, beating well after each addition, until mixture is thick and glossy. Make 6 mounds of meringue on the prepared tray, leaving room between them for spreading. Use the back of a spoon to shape the 8cm mounds, and indent the centre. Bake meringues for 1 1/2 hours. Turn off the oven and leave to cool completely with the door ajar. To serve, gently fold together cream and lemon curd. Spoon into the cooled meringues and top with strawberry slices.
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