4 eggs, separated
pinch of salt
1 1/3 cup (275 g) 10 oz caster sugar (superfine granulated)
1/2 cup (50 g) 2 oz sugared almonds, crushed
1 1/4 cup (1/2 pint) 300 ml milk
glace cherries or grated chocolate to decorate (optional)
pinch of salt
1 1/3 cup (275 g) 10 oz caster sugar (superfine granulated)
1/2 cup (50 g) 2 oz sugared almonds, crushed
1 1/4 cup (1/2 pint) 300 ml milk
glace cherries or grated chocolate to decorate (optional)
method
1. Beat the egg whites with the salt until stiff. Add 100 g (4 oz) of the sugar and beat again until stiff, then fold in another 100 g (4 oz) sugar.
2. Butter and sugar a fairly deep 20 cm (8 inch) square baking tin and spread a little of the meringue over the bottom.
3. Cover with a sprinkling of crushed sugared almonds. Continue making layers in this way, ending with almonds.
4. Place the tin in a roasting tin of hot water and bake in a preheated moderately hot overt 190°C (375°F) Gas Mark 5 for 30 to 45 minutes.
5. Cool slightly, then turn out the meringue.
6. Put the egg yolks, milk and remaining sugar in a heavy-based saucepan and heat gently stirring, until the custard is thick. Cool, then chill.
7. Place the meringue in a serving dish and pour around the custard.
8. Decorate the meringue with glace cherries or grated chocolate, if you like.
2. Butter and sugar a fairly deep 20 cm (8 inch) square baking tin and spread a little of the meringue over the bottom.
3. Cover with a sprinkling of crushed sugared almonds. Continue making layers in this way, ending with almonds.
4. Place the tin in a roasting tin of hot water and bake in a preheated moderately hot overt 190°C (375°F) Gas Mark 5 for 30 to 45 minutes.
5. Cool slightly, then turn out the meringue.
6. Put the egg yolks, milk and remaining sugar in a heavy-based saucepan and heat gently stirring, until the custard is thick. Cool, then chill.
7. Place the meringue in a serving dish and pour around the custard.
8. Decorate the meringue with glace cherries or grated chocolate, if you like.
serving amount
serves 4 - 6
rate this recipe
8.0
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.
