An easy recipe that can be made for tea time or dessert. Bite sized meringues can be made for tea time snack or larger meringues for dessert.
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Ingredients:
For the meringue
4 egg whites
150g caster sugar
100g chopped almonds
double cream, whipped
icing sugar for dusting
For the puree
1/2 lemon juice
50 g caster sugar
200g dried apricots
Method
1. To make the meringue: Pre heat the oven to 150C. Line a tray with baking paper.
2. Place the egg whites in a bowl and whisk until the mixture is fairly stiff. Add half the sugar and whisk until stiff peaks are formed. Gently fold in the rest of sugar and almonds.
3. Spoon the meringue into bite sized portions onto the baking paper and bake in the oven for 15-20 minutes or until crisp. Keep the meringue inside the oven to cool as this will prevent them from cracking.
4. For the puree: In a small saucepan, add 750ml water, lemon juice, sugar and apricots and bring to a boil. Once the apricots have softened and swollen, blend this into a puree. Keep aside to cool.
5. To serve: Place a meringue onto a plate, spread whipped cream and a dollop of puree. Place another meringue on top, decorate with whipped cream and puree. Sprinkle icing sugar before serving.
.JPG)
Ingredients:
For the meringue
4 egg whites
150g caster sugar
100g chopped almonds
double cream, whipped
icing sugar for dusting
For the puree
1/2 lemon juice
50 g caster sugar
200g dried apricots
Method
1. To make the meringue: Pre heat the oven to 150C. Line a tray with baking paper.
2. Place the egg whites in a bowl and whisk until the mixture is fairly stiff. Add half the sugar and whisk until stiff peaks are formed. Gently fold in the rest of sugar and almonds.
3. Spoon the meringue into bite sized portions onto the baking paper and bake in the oven for 15-20 minutes or until crisp. Keep the meringue inside the oven to cool as this will prevent them from cracking.
4. For the puree: In a small saucepan, add 750ml water, lemon juice, sugar and apricots and bring to a boil. Once the apricots have softened and swollen, blend this into a puree. Keep aside to cool.
5. To serve: Place a meringue onto a plate, spread whipped cream and a dollop of puree. Place another meringue on top, decorate with whipped cream and puree. Sprinkle icing sugar before serving.
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