Summer Meringue Baskets
Yield: 6 Servings
2 oz Blanched Almonds, lightly toasted
4 Egg whites
8 oz Caster sugar
4 oz Raspberries
4 oz Redcurrants
4 oz Strawberries
1 Kiwi fruit, peeled and diced
2 tb Strawberry or raspberry liqueur (optional)
Pre-heat the oven to 110C/225F/ Gas mark one-quarter. Line two baking sheets with
nonstick paper and draw 6 oval shapes on the paper. Finely chop toasted almonds in a
blender or food processor.
Put egg whites into a bowl and beat with an electric whisk until stiff. Gradually add
caster sugar and continue to whisk until stiff and glossy. Fold in almonds.
Spread about one third of meringue over the ovals to form a base, then spoon the rest into
a piping bag fitted with a nozzle, and pipe around each base.
Bake in oven for about 2 hours, until dry. Remove from paper and cool on a wire rack. Put
fruit into a bowl and toss with liqueur. if using, then divide between meringue nests.
Source: Womans Realm
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