Prep: 20 minutes
Bake: About 1 hour
Make: 6 servings
6 egg whites at room temperature
1 cup sugar
1tsp vinegar
2 tsp vanilla essence
1/8 tsp cream of tartar (or 3 times the lemon juice)
1tsp cornflour
1 ½ cup heavy cream, whipped
¼ cup icing sugar
About 2 cups green grapes and orange-fleshed melon chunks (use any two seasonal fruits you prefer)
  1. Preheat oven to 65°C (150 °F)
  2. Mix together cornflour and one pinch cream of tartar; set aside
  3. Layer two sheets of wax paper and wet under tap, crinkling slightly. Smooth moistened wax paper onto baking tin. Set aside.
  4. Beat egg whites, gradually adding in sugar, vinegar and vanilla, until very stiff. Fold in cornflour mixture. Pile meringue onto baking baking tin in small scoops.
  5. use rubber spatula or back of large spoon smooth piles into rough cir-cles,then hollow out centre slightly meringue in oven about 1-1 1/2hours.Let cool in oven and then remove in flat tray.
  6. Carefully peel off wax paper.
  7. Whip cream and icing sugar together; chill. Before serving, fill meringues with cream and sliced fruit of your choice in green and orange and white.


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