Mandarin Meringue recipe
information
220 Calories per serving
For the base:
1 oz (30 g) cornflour
4 teaspoons caster sugar
1/2 pint (300 ml) skimmed milk
6 oz (180 g) drained canned mandarins
2 egg yolks
4 teaspoons caster sugar
1/2 pint (300 ml) skimmed milk
6 oz (180 g) drained canned mandarins
2 egg yolks
For the meringue topping:
2 egg whites
pinch of cream of tartar
6 tablespoons caster sugar
pinch of cream of tartar
6 tablespoons caster sugar
method
1. Blend the cornflour and sugar to a smooth paste with a little milk.
2. Heat the remaining milk until steaming and gradually pour onto the cornflour paste, stirring all the time.
3. Pour back into the saucepan and bring to the boil, stirring continuously.
4. Remove the saucepan from the heat and stir the mandarins and egg yolks into the sauce.
5. Spoon into an ovenproof dish.
6. Whisk the egg whites and cream of tartar until peaking, then gradually whisk the sugar, 2 tablespoons at a time, into the egg whites and continue whisking until they peak again.
7. Pile the meringue on top of the mandarin sauce and bake at Gas Mark 5 (190°C) 375°F for 15 - 20 minutes.
2. Heat the remaining milk until steaming and gradually pour onto the cornflour paste, stirring all the time.
3. Pour back into the saucepan and bring to the boil, stirring continuously.
4. Remove the saucepan from the heat and stir the mandarins and egg yolks into the sauce.
5. Spoon into an ovenproof dish.
6. Whisk the egg whites and cream of tartar until peaking, then gradually whisk the sugar, 2 tablespoons at a time, into the egg whites and continue whisking until they peak again.
7. Pile the meringue on top of the mandarin sauce and bake at Gas Mark 5 (190°C) 375°F for 15 - 20 minutes.
serving amount
serves 4
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