Name: Meringues with Berry Sauce
Ingredients: 2 lg Eggs; (size 1-2),; ; separated; 125 g Caster sugar; (4oz); Greek-style yogurt or virtually fat-free; to serve; ; fromage frais; 125 g Redcurrants; (4oz); 250 g Raspberries; (8oz); 40 g Granulated sugar; (1 1/2oz)

CATEGORY	CUISINE	TAG	YIELD
Eggs	Greek	Sainsbury9, Sainsbury’s	6	servings

INGREDIENTS

2	lg	Eggs; (size 1-2),
		; separated
125	g	Caster sugar; (4oz)
		Greek-style yogurt or virtually fat-free; to serve
		; fromage frais
125	g	Redcurrants; (4oz)
250	g	Raspberries; (8oz)
40	g	Granulated sugar; (1 1/2oz)

INSTRUCTIONS

GENERAL
FOR THE SAUCE
Place the egg whites in a large, clean, dry bowl and whisk until they form
stiff peaks.
Gradually whisk in half the sugar, adding 25g (1oz) at a time and whisking
well between each addition until the mixture is stiff and glossy.
Add the rest of the sugar and fold it in lightly using a large metal spoon.
Preheat the oven to 110&deg;C, 225&deg;F, Gas Mark 1/4. Line a baking sheet with
baking parchment.
Spoon the meringue into a large piping bag fitted with a 1cm ( 1/2 inch)
nozzle and pipe about 24 meringues onto the lined baking sheet, making sure
there is enough space between the meringues for them to spread.
Alternatively, use a teaspoon to spoon the mixture on to the baking sheet.
Bake the meringues on a low shelf in the oven for 2-2 1/2 hours or until
the meringues have dried out and are crisp and slightly golden. If the
meringues start to brown during cooking, cover them with greaseproof paper.
Peel the meringues off the paper and leave to cool on a wire rack.
To make the sauce, place the redcurrants in a saucepan with the raspberries
and sugar and 5 tablespoons water. Bring slowly to the boil, then remove
from the heat and leave to cool. Place 3 or 4 meringues in each individual
serving dish. On one side place a spoonful of the berry sauce and on the
other side a spoonful of yogurt or fromage frais.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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