INGREDIENTS

INSTRUCTIONS

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 110øC, 225øF, 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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