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100g pasteurized egg white
100g caster sugar
1 teaspoon vanilla essence
250 ml whipping cream, chilled
Tin 400g peaches, sliced
100g raspberries
2 tablespoons rose syrup
100g pasteurized egg white
100g caster sugar
1 teaspoon vanilla essence
250 ml whipping cream, chilled
Tin 400g peaches, sliced
100g raspberries
2 tablespoons rose syrup
Today we are making delicious meringue with peaches, raspberries and rose syrup for tomorrow is the first day of Diwali. We will decorate the cake with crumbled meringue and whipped cream. It is going to be a party of a cake!
How to make this peach and raspberry meringue
How to make this peach and raspberry meringue
Put the egg whites in the mixer, beat until frothy..
Add the sugar spoon after spoon.
Beat the egg whites until soft peaks appear.
Spoon the egg whites into a piping bag with a Wilton 1A tip.
Preheat the oven to 90°C
Place a sheet of baking paper on the baking tray and pipe 12 rosettes on top
Place a sheet of baking paper on the baking tray and pipe 12 rosettes on top
Slide the baking tray into the middle of the oven.
Let the meringue dry in the oven for 2.5 hours.
Let cool in the oven with the door ajar.
While the meringue cools in the oven, wash the raspberries and slice the peaches
Then beat the cream with the sugar into stiff peaks and spoon it into a piping bag
Crumble the remaining meringue
Then beat the cream with the sugar into stiff peaks and spoon it into a piping bag
Crumble the remaining meringue
Place 7 of the meringue on a flat serving platter.
Pipe whipped cream randomly in between.
Push fruit into the whipped cream and scatter the crumble on top.
Finally drizzele the rose syrup over the meringue
Place the meringue in the refrigerator until serving.
Delicious with a cup of tea!
Shub Diwali! - Happy Diwali!