Friday, July 17, 2009
Can't believe it has been so long since I last blogged, but with summer here and a house full of family life is pretty hectic.
However at the request of my grandson, who is here with us for a month, and what fun we are having with him, I got to work on a dessert he had spied in one of my magazines. It was for PINK MARBLED MERINGUES. I have made meringues many times before and I enjoy the results from what is really a fairly simple recipe.
Once cooked I realised I had no cream for the top so instead substituted strawberry yogurt and with the sliced strawberries on top the finished product was a resounding success. I am always happy to please my grandson and this was an easy way of doing so.
He has challenged me to a cooking showdown next week, so we will pit our skills against each other. Will let you know of the outcome. I think it will be a fajita cook off. Should be fun, but stressful for my husband and daughter who will be judging. Guessing whatever the outcome it will be a lose, lose for them.
3 large egg whites
165g (5 1/2oz) superfine sugar
pink food colouring
100mls (4fl oz) whipping cream
300g (10oz) berries of your choice
Preheat oven to 150c (300f)
Whisk egg whites until they become stiff. Now add sugar a tsp at a time, keep whisking until mixture is stiff and glossy.
Line a baking sheet with parchment paper. Using a large spoon dollop the mixture into 4 circles, making a slight dip in the centre of each one. Dip a skewer into the food colouring and make swirling patterns on outside of meringue mixture.
Put baking sheet into oven and immediately turn down to 130c (250f). Bake for 40mins.
Turn oven off and leave meringues to cool in there for a few hours.
When ready to fill whip cream and spoon onto meringues and pile fruit on top.. They will stay happily for a couple of hours after which they will become soggy but still taste fantastic. I prefer to fill just before serving.