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Ingredients 6
Servings 0


  • 4
    large eggs
  • 2
  • 210
    castor sugar
  • 250
    cream, whipped
  • fruit in season or bottled fruit filling


First separate the eggs, placing the whites in a large grease-free bowl. Put the yolks into a covered container, chill and use for something else. Whisk egg whites and salt, using a rotary whisk or hand held electric whisk, until the mixture is thick, white and stands in stiff peaks. Take care not to overwhisk or the egg whites will turn watery. Whisk in about two thirds of the sugar, a tablespoon at a time until completely incorporated and the meringue is stiff again before adding further sugar. Fold in the rest of the sugar a little at a time, using a metal spoon. The meringue is now ready to spread or pipe. Spoon into a piping bag with a sear nozzle or use two tablespoons. Fill one spoon with meringue and use the other to scoop the meringue onto the paper. Pipe the meringue onto baking sheets lined with non-stick baking paper. Bake the meringues in a cool oven at 100 ºC for about two hours. After an hour turn the baking sheet around to ensure that the meringues cook evenly. The meringues should be crisp and dry and peel off the paper easily. If they still stick, bake for a further 30 minutes. Leave meringues to cool, then peel off the paper and store in an airtight container for up to a week. Serve as they are or sandwich or fill with whipped cream and top with chopped fruit or bottled fruit filling.

Read more on: bake  |  eggs

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