Marvelous Meringues

I was having a dinner party recently and wanted to make a yum, fun dessert that was easy to prepare and delicious to eat!!! The first thing I thought of…. MERINGUES!!! They ticked everything off my list - gluten free, easy to make and they could be prepared well ahead of time! Most off all, it provided 8 guests with their own little dessert creation. Topped with cream, a gorgeous raspberry sauce and a mix of fresh raspberries and blue berries, it’s needless to say it was a definite hit!

TIPS & HINTS:

• Don’t forget to let the meringues cool down in the oven with the door ajar for a few hours. This little trick will make the meringues crispy on the outside and gooey in the middle. Yum. Just the way I like it!

• Use a mix master to beat your egg whites; it makes cooking that much easier! 

•  The meringues will sit happily in the fridge for up to 2 hours after being topped with the cream and sauce. However, I tend to have my meringues done, cream already whisked and in the fridge and my sauce made, so it’s very easy to ensemble just before I want to serve!

Preparation Time: 15 minutes, plus cooling


Cooking time: 40 minutes 


Serves: 4



RECIPE:

Meringue - 

3 large free-range egg whites


165g (5½oz) white caster sugar


100ml (4fl oz) whipping cream, lightly whipped


300g (10oz) mixed raspberries and blueberries.

  
Sauce -

1 packet of Sara Lee frozen raspberries

1 1/2 tablespoons of pure icing sugar, sifted
1/2 teaspoon of vanilla essence

METHOD:

1. Preheat the oven to 130 C fan forced.

  

2. Place separate egg whites in your mix master (otherwise use an electric hand whisk). Beat   for a few minutes until the egg whites become stiff. Now add the sugar, a tablespoon or so at a time, until the mixture is stiff and glossy. 

  

3. Spoon the meringue mixture into 4 separate heaps on a tray covered with baking paper (I did double quantity (8)). Continue to build up each individual meringue using the mixture, until you are satisfied with the size! 

  

4. Put the tray in the oven, then immediately turn the oven down to 110 C fan forced and bake for 40 minutes. 


   

5. Turn off the oven and allow the meringues to cool in the oven for a few hours. When you’re ready to fill them, spoon over the cream and add the sauce and berries.

SAUCE:

1. Place frozen Raspberries, icing sugar and vanilla essence into a bowl and Barmix  until smooth. Otherwise use a blender.

2. Pour into an airtight container and place in the fridge for about an hour.