| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Fruits | Desserts | 6 | Servings | |
INGREDIENTS
| 2 | oz | Blanched Almonds, lightly toasted |
| 4 | Egg whites | |
| 8 | oz | Caster sugar |
| 4 | oz | Raspberries |
| 4 | oz | Redcurrants |
| 4 | oz | Strawberries |
| 1 | Kiwi fruit, peeled and diced | |
| 2 | tb | Strawberry or raspberry liquer (optional) |
INSTRUCTIONS
Pre-heat the oven to 110C/225F/ Gas mark one-quarter. Line two baking sheets with nonstick paper and draw 6 oval shapes on the paper. Finely chop toasted almonds in a blender or food processor. Pu egg whtes into a bowl and beat with an electric whisk until stiff. Gradually add caster sugar and continue to whisk until stiff and glossy. Fold in almonds. Spread about one third of meringue over the ovals to form a base, then spoon the rest into a piping bag fitted with a nozzle, and pipe around each base. Bake in oven for about 2 hours, until dry. Remove from paper and cool on a wire rack. Put fruit into a bowl and toss with liquer. if using, then divide between meringue nests. Source: Womans Realm From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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