Striped Fruit and Cream Meringues
"If I had to name a sweet treat I simply cannot resist it would have to be meringues, there is something about the crunchy outside and slightly sticky centre that I find impossible say no to.
Yet it is a dessert that it has taken me years to perfect. I never forget the day I got through 18 eggs trying to make meringues, until they got the better of me. I threw the towel in a walked the dog to cool off.
What I didn't know back then is that there are a few key elements to great meringues. The first is an electric mixer; this takes all the work out of making a perfect fluffy meringue. The second is the wipe your bowl and cooking utensils with lemon juice. This will remove any grease that could affect the mixture going stiff. I have combined a few recipes but my main inspiration is my new Candice Brown, Comfort cookbook."
Pre heat the oven to 140°
Spread the golden caster sugar onto a baking tray and heat in the oven for about 10 minutes until it starts to heat up and slightly melts around the edges.
Rub the lemon inside the bowl and any utensils you are about to use to remove any grease
With a whisk attachment whisk the egg whites on medium until they are fluffy and standing in peaks
Remove the sugar from the oven and allow to cool to around 100° then slowly add the sugar to the egg whites 1 spoonful at a time until it has been incorporated into the mix.
Continue wishing until the mixture is glossy and stiff. Then add the icing sugar a spoonful at a time whilst still mixing on medium.
The mixture should be firm stand in stiff peak and stay in the bowl when you turn the bowl upside down.
Cut the end of the piping bags, making a 1inch opening.
Put a strip in one of the bags with the red food colour gel and fill the bags
Pipe in swirls onto a baking tray lined with greaseproof paper leaving plenty of space in between
Bake for 1 hour turning the oven down to 100° for the last half an hour
Remove form the oven and leave to cool.
Once cool fill with whipped cream and fruit.
Find more recipes from Sarah at Extraordinary Chaos.
Cook time: 1 hour
Lemon to wipe the bowl
115g golden caster augar
3 egg whites
45g icing sugar
Red icing sugar
Plastic piping bags