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September
24
2006

MERINGUES WITH APRICOT SAUCE

[MF COOKBOOK P305] 

3 EGG WHITES

1/8 TEASPOON CREAM OF TARTAR

1 CUP CASTER SUGAR

CASTER SUGAR FOR DUSTING

BEAT EGG WHITES WITH CREAM OF TARTAR UNTIL STIFF PEAKS FORM. ADD 2 TABLESPOONS CASTER SUGAR & BEAT FOR A FURTHER 2 MINUTES. FOLD IN THE REMAINING SUGAR ALL AT ONCE WITH A METAL SPOON.

PIPE SMALL MERINGUES ONTO A BAKING SHEET WHICH HAS BEEN LINED WITH GREASED GREASEPROOF PAPER. SPRINKLE THE MERINGUES WITH A LITTLE CASTER SUGAR& BAKE IN A VERY SLOW OVEN [120C] FOR ONE & A HALF HOURS OR UNTIL THE MERINGUES ARE COMPLETELY DRY. MAKE A SMALL HOLE IN THE BOTTOM OF EACH MERINGUE WHILE THEY ARE WARM & THEN COOL THEM ON A WIRE RACK. WHEN COMPLETELY COLD PIPE CREAM INTO EACH MERINGUE  & JOIN THEM TOGETHER IN PAIRS. SERVE WITH APRICOT SAUCE.

1 CUP CREAM

1 TEASPOON CASTER SUGAR

VANILLA

WHIP CREAM WITH SUGAR & VANILLA UNTIL STIFF. CHILL THEN USE TO FILL & JOIN MERINGUES.

APRICOT SAUCE

250g DRIED APRICOTS

½ CUP SUGAR

1 STICK CINNAMON

SOAK THE APRICOTS FOR SEVERAL HOURS IN WATER TO COVER. BRING TO THE BOIL WITH THE CINNAMON STICK & SIMMER UNTIL SOFT. REMOVE THE CINNAMON STICK. RUB THROUGH A SIEVE & ADD THE SUGAR. RETURN TO HEAT & COOK UNTIL SUGAR HAS DISSOLVED. IF SAUCE IS TOO THICK ADD A LITTLE WATER. ALLOW TO COOL THEN SERVE WITH MERINGUES.

Damian Pavlova & Meringue , trackback 34 views

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