4 egg whites
1 cup caster sugar
1/4 teaspoon cream of tartar
few drops vanilla essence
1/2 pint whipped cream
1/2 cup crushed strawberries, raspberries or loganberries
1 cup caster sugar
1/4 teaspoon cream of tartar
few drops vanilla essence
1/2 pint whipped cream
1/2 cup crushed strawberries, raspberries or loganberries
method
1. Whisk egg whites until stiff.
2. Add the sugar gradually, a tablespoon at a time, beating continuously.
3. Fold in the cream of tartar and finally vanilla essence.
4. Place a smooth piping tube into a forcing bag and pipe in small circles onto greased greaseproof paper placed on greased baking trays.
5. Alternatively, place meringue mixture in teaspoons on the prepared trays.
6. Place in a cool oven 100°C (200°F) to dry out for 1 to 2 hours.
7. When cool, join together with whipped cream mixed with crushed fruit.
2. Add the sugar gradually, a tablespoon at a time, beating continuously.
3. Fold in the cream of tartar and finally vanilla essence.
4. Place a smooth piping tube into a forcing bag and pipe in small circles onto greased greaseproof paper placed on greased baking trays.
5. Alternatively, place meringue mixture in teaspoons on the prepared trays.
6. Place in a cool oven 100°C (200°F) to dry out for 1 to 2 hours.
7. When cool, join together with whipped cream mixed with crushed fruit.
serving amount
yield: 12 - 14
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