Well...can you believe that in all my 40 odd years of cooking, I've never made meringue before? I thought it was about time. This is a sort of Pavlova, I suppose. It was actually very easy to make. This method produces a crisp meringue which is gooey on the inside.
Photographed today in natural light
Ingredients
For the meringue:
3 egg whites
150g caster sugar
Pinch of salt
For the topping:
300ml double cream or whipping cream
Strawberries
50g of dark chocolate
Kiwi fruit
Icing sugar
Method:
Photographed today in natural light
Ingredients
For the meringue:
3 egg whites
150g caster sugar
Pinch of salt
For the topping:
300ml double cream or whipping cream
Strawberries
50g of dark chocolate
Kiwi fruit
Icing sugar
Method:
- Preheat oven to 150 C and line an oven tray with baking paper.
- Beat the egg whites until they form stiff peaks.
- Add the salt and caster sugar bit by bit (beating as you go).
- Pile the meringue into the tray and shape as desired.
- Bake for one hour then turn off oven and allow to cool.
- Cook some of the strawberries with a little sugar until softened and producing juice. Allow to cool.
- Break up chocolate and place in saucepan with some hot water added. Heat gently to form a chocolate sauce. Allow to cool.
- Whip cream into soft peaks.
- Chop up the kiwi fruit as shown and halve the remaining strawberries.
- Lightly smash the top of the meringue, pile on the cream and add the toppings.
- Dust with icing sugar.
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