4 egg whites
pinch of salt
1/2 cup (100 g) 4 oz granulated sugar
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
pinch of salt
1/2 cup (100 g) 4 oz granulated sugar
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
filling
1 lb (450 g) fresh strawberries, hulled
juice of 1 lemon
2 tbsp (30 g) 1 oz caster sugar (superfine granulated)
125 ml (4 fl oz) double cream (heavy cream) or whipped cream flavoured with brandy or kirsch
juice of 1 lemon
2 tbsp (30 g) 1 oz caster sugar (superfine granulated)
125 ml (4 fl oz) double cream (heavy cream) or whipped cream flavoured with brandy or kirsch
method
1. Line a baking sheet with greaseproof paper or non stick baking parchment.
2. Draw a 15 cm (6 inch) circle on the paper and very lightly oil the greaseproof paper if used.
3. Set the oven at 110°C (225°F) gas 1/4.
4. Combine the egg whites, salt and sugars in a heatproof bowl.
5. Set over a saucepan of gently simmering water and whisk until the mixture is very thick and holds its shape.
6. Spread some of the meringue all over the circle to form the base of a meringue case.
7. Put the rest of the mixture into a piping bag fitted with a large star nozzle. Pipe three quarters of the mixture around the edge of the ring to make a 5 cm/2 inch rim or border.
8. Use the remaining mixture to pipe small meringue shapes.
9. Bake the case for 3 - 4 hours; the small shells for 1 1/2 - 2 hours. Leave to cool.
10. Make the filling. Put the strawberries in a bowl and sprinkle with lemon juice and caster sugar.
11. Chill in the refrigerator until the meringue case is cool.
12. Reserve a few choice berries for decoration.
13. Drain and halve the rest and put them into the meringue case.
14. In a bowl, whip the cream lightly and cover the fruit, or simply spoon the liqueur-flavoured cream over.
15. Decorate with the small meringues and reserved strawberries.
16. Serve at once.
2. Draw a 15 cm (6 inch) circle on the paper and very lightly oil the greaseproof paper if used.
3. Set the oven at 110°C (225°F) gas 1/4.
4. Combine the egg whites, salt and sugars in a heatproof bowl.
5. Set over a saucepan of gently simmering water and whisk until the mixture is very thick and holds its shape.
6. Spread some of the meringue all over the circle to form the base of a meringue case.
7. Put the rest of the mixture into a piping bag fitted with a large star nozzle. Pipe three quarters of the mixture around the edge of the ring to make a 5 cm/2 inch rim or border.
8. Use the remaining mixture to pipe small meringue shapes.
9. Bake the case for 3 - 4 hours; the small shells for 1 1/2 - 2 hours. Leave to cool.
10. Make the filling. Put the strawberries in a bowl and sprinkle with lemon juice and caster sugar.
11. Chill in the refrigerator until the meringue case is cool.
12. Reserve a few choice berries for decoration.
13. Drain and halve the rest and put them into the meringue case.
14. In a bowl, whip the cream lightly and cover the fruit, or simply spoon the liqueur-flavoured cream over.
15. Decorate with the small meringues and reserved strawberries.
16. Serve at once.
serving amount
serves 4
rate this recipe
3.5
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
