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(12 large or 20 small meringues)
4 free range eggs
pinch of salt
225g of fine caster sugar
20g of maizena
2 teaspoons raspberry vinegar
1/2 teaspoon vanilla extract
Garnish
300 ml whipped cream
summer fruit
75 grams of chocolate (72% cocoa)
Melt the chocolate au bain marie,
Dip the bottom of the meringue in the
melted chocolate and let it dry.
This recipe surely has been conceived by someone with a sweet tooth, someone for whom it can never be too sweet. Like us ;-D White, colored or with hazelnut, with chocolate, fruit, ice cream or in cakes: meringue is IT! How to make meringue
Preheat the oven to 100 ° C.
Mix eggwhites & salt into soft peaks. Add sugar per spoon, mix until stiff.
Add corn starch, vinegar and vanilla, beat to combine. The whites are glossy and white.
Fill a piping bag with meringue, pipe 12 - 15 heaps on a baking tray with waxed paper.
Pipe 12 - 15 meringues per tray, bake the separately. There are to many for 1 batch.
Bake the meringue in app. 60 minutes crisp and chewy inside.
Take the from the oven then slide them onto a wire rack to cool.
Serve the meringues with red currants and a dollop of whipped cream.
We quickly brew a pot of tea. Delicious!