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September
24
2006

STRAWBERRY CREAM MERINGUES

[WW  BEST RECIPES P103] 

3 EGG WHITES

¾ CUP CASTOR SUGAR

300ml CREAM

1 PUNNETT STRAWBERRIES

2 TEASPOONS SUGAR [extra]

2 TEASPOONS GRAND MARNIER

1 TABLESPOON ICING SUGAR

1 TABLESPOON GRAND MARNIER [extra]

COVER A LARGE OVEN TRAY WITH FOIL;USING A SCONE CUTTER MARK OUT EIGHT 6cm CIRCLES ON FOIL

BEAT EGG WHITES UNTIL SOFT PEAKS FORM. GRADUALLY BEAT IN SUGAR A TABLESPOON AT A TIME. MAKE SURE EACH TABLESPOON OF SUGAR IS DISSOLVED BEFORE ADDING ANY MORE. SPOON MERINGUE INTO A LARGE PIPING BAG FITTED WITH A PLAIN PIPING TUBE APPROXIMATELY 2cm IN DIAMETER. PIPE MIXTURE OVER CIRCLES MARKED ON FOIL SO THEY ARE ABOUT 2cm THICK. BAKE IN VERY SLOW OVEN [120C] FOR ABOUT 1 HOUR OR UNTIL DRY TO TOUCH. ALLOW MERINGUES TO COOL IN OVEN WITH DOOR AJAR. WHEN COOL CAREFULLY REMOVE FROM FOIL.

WASH & HULL STRAWBERRIES, MASH ABOUT ONE THIRD OF THEM. BEAT CREAM & EXTRA SUGAR UNTIL FIRM PEAKS FORM, FOLD IN GRAND MARNIER & THE MASHED STRAWBERRIES.

SANDWICH MERINGUES TOGETHER IN PAIRS WITH STRAWBERRY CREAM, PLACE ON SERVING DISH.

PUREE REMAINING STRAWBERRIES IN PROCESSOR WITH ICING SUGAR & EXTRA GRAND MARNIER. POUR STRAWBERRY PUREE OVER MERINGUES.

Damian Pavlova & Meringue , trackback 39 views

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