Try this Summer Fruit Meringue recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 140 C, 275 F, Gas mark 1. Draw a 20cm (8 inch) circle on a square of baking parchment or greaseproof paper and place on a baking tray. Whisk the egg white until stiff and stands in peaks. Whisk in half the caster sugar then carefully fold in the remainder using a large metal spoon. Spoon the meringue onto the baking parchment to fill the circle, slightly dipping the meringue in the centre and raising at the edges. Place into the preheated oven and bake for approximately 90 minutes. Remove from the oven and cool on a wire rack. Peel away the greaseproof paper when cool. Puree half of the summer fruit mix in a liquidiser or food processor and add icing sugar to taste for preferred sweetness. Whip the double cream with the vanilla essence until smooth and thick. Place the meringue onto a large flat serving plate. Pile the cream into the centre and arrange on the remaining whole fruit and drizzle over a little of the sweetened puree. Notes Decorate with sprigs of mint then dust with icing sugar and serve immediately with the remaining sweetened puree. NOTES : Sweet crisp meringue with cream and summer fruits makes a spectacular dessert.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (42g) | ||
Recipe Makes: 6 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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