MERINGUES

 

STRAWBERRY CREAM MERINGUES 

These meringues may be stored in an airtight container for up to a week before the required 

INGREDIENTS

• 3 egg whites
•   cup castor sugar 
• 300ml jars of thickened cream 
• 1 punnet strawberries 
• 2 teaspoons sugar, extra 
• 2 teaspoons Grand Marnier 
• 1 tablespoon icing sugar 
• tablespoon Grand Marnier, extra 

Cover a large oven tray with aluminum foil, using a scone cutter as a guide. mark out eight 6cm circles on the fol To make meringues beat egg whites until soft peaks form. Gradually beat in sugar a tablespoon at a time. Make sure each tablespoonful 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 the mixture over circles marked on foil so they are about 2cm thick Bake in a very slow oven for about 1 hour or until dry to touch. Allow meringues to cool in oven with door aar When cool, carefully remove from fail Wash and hull strawberries, mash about one-third of them. Beat cream and extra sugar until firm peaks form fold in Grand Marnier and the mashed strawberries Spoon or pipe strawberry cream onto the flat side of one meringue, sandwich together with a second meringue, and place on the serving dish Puree the remaining strawberries in a processor or blender with icing sugar and extra Grand Marnier Pour strawberry puree over meringues. 

Serves 4

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