| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
English |
Cakes, Barry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Egg Whites |
|
pn |
Salt |
| 6 |
oz |
Caster Sugar |
| 8 |
oz |
Strawberries |
| 5 |
fl |
Double Cream |
INSTRUCTIONS
Preheat the oven to gas mark 2, 300F, 150C, and line a baking sheet with
greaseproof paper. Beat the egg whites until foamy and thick but not
completely stiff. Add the pinch of salt and continue to whisk, adding a
tablespoon of sugar at a time and whisking until each is completely beaten
in. Add all but onr tablespoon of sugar, by which time the mixture should
be absolutely firm. Fold in the last tablespoon of sugar - don't whisk it -
to give a nice texture to the meringue. To make individual meringues, spoon
one heaped tablespoon for each meringue onto the baking sheet and bake for
35 to 40 minutes to produce golden coloured meringues. Whip the cream until
stiff and slice the strawberries. When the meringues are ready, let them
cool, then spoon a layer of cream and a layer of strawberries onto the flat
side of a meringue and put the flat side of another meringue on top
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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