Prep and cook time: 1 to 2 hours
Serves: 8
Ingredients
6 medium size egg whites
350g caster sugar (vanilla sugar is nice if you have any)
284ml carton double or whipping cream
2 x 250g punnets strawberries
2 x 125g punnets raspberries
Parchment or greaseproof paper
2 teaspoons vinegar
2 teaspoons corn flour
Method
Preheat the oven to 140°C, 275°F, Gas Mark 1.
Whisk the egg whites until very stiff, and then whisk in the sugar a teaspoon at a
time (don't over whisk or it will go runny again). Blend the vinegar and corn flour
(youdon'thavetousetheseifyoudon'thavethem,butbyusingthemyouwillget
a slightly chewy centre to the meringue) and fold into the mixture. Place the
parchment paper on to one large or two smaller baking trays and divide the
mixture on to the paper into two circles - I always put a plate (approximately
20cm),under theparchmentpaper,as aguide whileIspread themixture tomake
the circle, and then pull it out. Bake in the preheated oven for approximately 1
hour or until firm. Allow to cool and remove the paper carefully. Whip the cream,
squash one punnet of strawberries and add it to the cream. Cut the rest of the
strawberries in half and with the raspberries add to the cream, gently fold in.
Simply sandwich the two meringues with the cream mixture just before serving.
Remember you can't add the cream too soon before serving as the cream melts
the meringue.
Nutrition Info (per serving): 374 calories, 17 g fat.
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