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Satsuma meringue

Ingredients 14
Servings 8


  • cornflour for dusting
  • 4
    extra-large egg whites
  • pinch cream of tartar
  • pinch salt
  • 225
    castor sugar
  • 100
    ground almonds
  • 15
  • 250
    cream, chilled
  • 7
    satsuma rind, grated
  • 15
    castor sugar
  • 6
    satsumas, peeled and broken into segments
  • almond flakes (optional)
  • icing sugar


Preheat the oven to 140 ºC (275 ºF). Line two baking trays with wax paper and dust with a little cornflour. Beat the egg whites, cream of tartar and salt until soft peaks are formed. Add the castor sugar by the spoonful while beating continuously. Fold in the almonds and cornflour using a metal spoon. Spoon the mixture onto the baking trays in two circles, about 20 cm in diameter. Bake for 1 hour, switch off the oven and leave the meringue crusts to cool in the oven. Whip the cream, grated satsuma rind and castor sugar until thick. Just before serving spoon half the cream on top of one meringue crust and arrange the satsuma segments on top, setting a few aside for decoration. Place the other meringue crust on top and use the remaining cream to pipe rosettes on top. Decorate with the remaining satsuma segments and sprinkle with almond flakes if desired. Dust with icing sugar.

Read more on: bake  |  fruit

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