Vanilla Meringue with Berries
Jodi
ingredients
- 6 egg whites, at room temperature
- pinch of salt
- 1 1/2 cups (330g) caster sugar
- 1 tbsp cornflour
- 1 tsp vanilla extract
- 300ml thickened cream, whipped
- 1 punnet (120g) raspberries
- 1 punnet (125g) blueberries
- 1 punnet (250g) strawberries
- Rapsberry Coulis (1 cup)
- 300g frozen raspberries
- 1/4 cup (55g) caster sugar
- 1 tbsp lemon juice
directions
- 1
Preheat the oven to 150°C and line a baking tray with baking paper. Place the egg whites in the bowl of an electric mixer with the salt. Whisk until soft peaks form. Add the sugar, a quarter of a cup at a time and whisk until the sugar has dissolved before adding the next quarter of a cup.
- 2
When the mixture is thick and glossy, sift the cornflour over it and gently fold in along with the vanilla extract.
- 3
Spoon the meringue onto the prepared tray and shape into a 20x26cm rectangle. Put in the oven and reduce the temperature to 130°C. Bake for 1 hour and 20 minutes then, turn the oven off and leave the meringue to cool in the oven.
- 4
To make the raspberry coulis, place the raspberries, sugar and lemon juice into a small saucepan and bring to the boil. Pass the mixture through a sieve to remove the seeds then refrigerate until cool. To serve, top the meringue with the cream, scatter with the berries and drizzle with the raspberry coulis.
Source: Dean and Nikki
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews