Meringue W
This is the perfect centre piece for a festive get together . It serves up to 10 people but if there are only 4 of you , I ’ m sure it won ’ t go to waste ! Meringues are very hard to make and trust me , I ’ m not the best at making them ! If you notice that your meringue is beginning to take on a little colour , that ’ s not unusual , but if you want it to remain white , lower the oven temperature and bake it for longer . This recipe makes a crisp meringue on the outside and gooey in the middle . Enjoy !!
3 egg whites 150g caster sugar 1 tsp cornflour 1 tsp lemon juice 300ml double cream 1 tbsp icing sugar , plus extra for dusting seasonal fruit and decorations
Preheat the oven to 140˚c and line a large baking tray with greaseproof paper .
Pour the egg whites into a large bowl and use an electric hand mixer to whisk until white , fluffy and holding stiff peaks ( when you remove the whisk , the egg whites should hold their shape – an upright peak should remain standing ).
Begin by adding one tablespoon of sugar at a time , ensuring that you keep the consistency at a stiff peak ( check after you have whisked in each addition of sugar ).
Once you have added half of the sugar , slowly start pouring in the sugar as you are whisking . When all of the sugar has been added , add the cornflour and lemon juice and continue to whisk until you have a strong shiny mixture .
Rachel ’ s creative cooking
07429 182343 rachelscreativecooking @ gmail . com www . rachelscreativecooking . co . uk
Qualified chef from the Leiths School of Food and Wine . Check online for after school classes and holiday workshops . Adult classes coming soon .
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