delicious magazine recipes
Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 mins
6 extra-large egg whites
300g caster sugar
2 tablespoons corn flour
1 tablespoon white vinegar
2 teaspoons vanilla extract
for the berry sauce
2 cups berries of your choice (I used black berries)
1 tablespoon sugar
2 tablespoons lemon juice
2 tablespoons water
whipped cream sweetened with a little sugar
fresh cherries (or other berries of your choice
How to do it
Pre-heat the oven to 180°c and line a large baking sheet with baking paper.
Whisk the egg whites until light and frothy.
Add the sugar, spoon by spoon while whisking until the egg whites are glossy and stiff.
Sift in the corn flour and fold in with the vinegar and vanilla.
Place spoonfuls of the mixture on the baking paper-lined tray and place in the oven.
Immediately turn the temperature down to 110°c and allow to bake for 45 minutes until the meringues are firm but still chewy in the centre.
Open the oven door and allow the meringues to cool completely.
To make the berry sauce, combine all the ingredients in a saucepan and allow to simmer until thick and reduced.
To serve, top the meringues with whipped cream, berry sauce & fresh cherries.
Serve immediately.delicious magazine recipes.
Tried this yet?