24 February 2010

CLASSIC MERINGUES

What better way to finish any celebration than crisp meringues topped with cream and raspberries? I made these for a party in honour of my son and his lovely fiancée who will marry this weekend. Meringues will store in an airtight tin for about a week.

• 3 large egg whites
• 1 cup caster sugar
• Pinch of cream of tartar
• A few drops pure vanilla essence
• 300mls cream, gently whipped
• 1 punnet fresh raspberries

Set the oven to 140°C and line an oven tray with baking paper. Beat the egg whites in a Kenwood or similar beater until frothy. Slowly tip in the sugar and beat the mixture until very stiff and glossy. Add the cream of tartar and the vanilla essence and mix in well. Spoon the mixture onto the tray in small spoonfuls, well separated. Bake in the pre-heated oven for about one hour until the meringues are crisp and have turned slightly cream in colour. When ready to serve top with whipped cream and raspberries. Makes about 20 – 24 meringues.

Recipe by Lauraine Jacobs