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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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You will love this sweet airy desert. I know I do. Ingredients:
2 egg whites |
1/2 cup superfine sugar |
1/2 teaspoon white vinegar |
2 teaspoons cornflour |
1/4 cup sugar |
1 teaspoon orange zest |
1/4 cup orange juice |
1 pint blueberries |
1 pint strawberry, sliced |
1 pint raspberries, if available |
1 cup cream, whipped |
Directions:
1. Preheat oven to 250°F or 225°C fan-forced.
2. Beat egg whites in small bowl with electric mixer until stiff peaks form.
3. Gradually add super fine sugar, beating well between additions.
4. Fold in vinegar and cornflour.
5. Spoon 1/4 cupfuls of mixture onto baking paper lined baking trays.
6. Using a small spatula flatten into discs.
7. Bake in pre-heated oven 50 minutes or until dried out.
8. Turn off oven, and wedge open door with a wooden spoon until meringues are cold.
9. Meanwhile make berry salsa.
10. To make berry salsa:.
11. Heat sugar, zest and orange juice in small saucepan until sugar dissolves.
12. Add half of the blueberries.
13. Bring to a boil; simmer, uncovered 5 minutes.
14. Cool.
15. Pour blueberry mixture over combined remaining berries; toss to combine.
16. Top each meringue with some of the whipped cream and some of the berry mixture on top and drizzled to one side.
17. Dust with powdered sugar if desired.
18. Times do not include cooling time.
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