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recipes
Meringues topped with Strawberries and Cream -
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3 egg whites
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175g of caster sugar
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100g of strawberries, hulled and chopped
•
190ml of double cream
1. First, make the meringues. When making meringues it is important that the bowl and
beaters are completely dry and free from grease or oil.
2. Pre-heat the oven to 150°C (gas mark 2). Cover a baking tray in baking parchment or
greaseproof paper.
3. Place the egg whites into a medium bowl and begin mixing at a low speed until the
eggs begin to froth. Then, raise the speed on your hand mixer to a faster setting.
4. Continue mixing until the egg whites form stiff peaks. This will take a couple of
minutes.
5. Once peaks are able to stand up, begin adding the sugar gradually while continuing
to whisk on a medium speed. The mixture should look glossy. Spoon the mixture onto
the baking tray in small blobs about 2cm apart.
6. Place the meringues in the oven and reduce the heat to 140°C (gas mark 1). Leave
to cook for approximately 1½ hours until they have a brown tinge to them. Turn the
oven off and leave them to cool in the oven.
7. The meringues can be stored in an airtight container until they are needed.
8. Using your hand mixer, whip the double cream on a medium speed setting until it is
thick. Top the meringues with the cream and sprinkle with strawberries.
Lemon Meringue Ice Cream -
•
One batch of meringues (see previous recipe)
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400ml of double cream
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200ml of Greek yogurt
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200g of lemon curd
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1 lemon zest and juice
1. Using your hand mixer, whip the double cream on a medium to high setting until it is
thick. Then fold in the Greek yogurt, lemon curd, lemon zest and juice.
2. Crumble the meringues in to the mixture and gently fold the meringue pieces in.
Transfer it to a wide container with a lid.
3. Place it in the freezer and if you wish, stir every couple of hours. This will create a
smoother ice-cream. It should be frozen over 6-8 hours. Alternatively you can leave it
to freeze overnight.
12
Serves 4
Serves 4
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