Wreath
Dollop the meringue into a rough circle – I
personally think the messier it looks, the
more appetising it looks when it’s baked.
Use a spatula to shape it if you like and
then place in the centre of your preheated
oven. Immediately reduce the oven
temperature to 120ᵒC and bake for 1 ¼
hours without opening the oven (opening
the oven will let moisture in and cause your
meringue to become sticky). Turn off the
oven and leave the meringue in there to
cool completely – this can be anything from
2 hours to overnight.
Carefully peel the meringue off of the
baking paper and transfer to a large plate
or chopping board (whichever you fancy
serving it on).
Whisk up the cream until it just holds its
shape and remains shiny. Be careful not to
over whisk it as it can become grainy and
very heavy.
Dollop the cream on top of your meringue
wreath and decorate with fruit of your
choice and any decorations you fancy – I
like freeze dried raspberries and little white
pearls!
9 a.m. - 12 noon every Tuesday
outside Royal Saracens Head, Beaconsfield
Orders taken for home/office delivery
James Taylor, Fishmonger
07824 447186
Veggie Alternatives (mobile app)
Created by 15 year old Ayush
Sangavi from Beaconsfield,
this app provides vegans and
vegetarians with hundreds of
substitutes to foods they can
no longer eat.
Ayush has set up a crowdfunding
page to help improve and promote his vegan
app. If you are able to help please visit
https://gofundme.com/ayushapps
www.ayushapps.co.uk
hiyabucks.com
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