Fluffy meringues and two fruit coulis

After yesterday’s “basics” post, I was feeling a little more adventurous today; and since I had to use up four egg whites leftover from making the custard, I couldn’t think of anything more perfect then meringues.

For the meringues:

4 egg whites

Pinch of salt

1 cup caster sugar

1 teaspoon white vinegar

1/2 teaspoon vanilla essence

2 teaspoons cornflour

Whipped cream, to serve

Fruit coulis, see below

Preheat oven to 120 degrees Celcius. Set up baking paper on two baking trays (just one if making a large pavlova base). Get all your ingredients ready beforehand so you don’t have to put your hand mixer down while whiping.

Put a pinch of salt into your egg whites and start whipping them up. When soft peaks form, start adding the sugar a little at a time, mixing well after each addition. Beat until the mixture is really glossy & stiff. Lastly add the vinegar, vanilla & corn flour, beat on low speed to incorporate.

Spoon or pipe out ‘blobs’ of meringue onto the baking paper, and bake for an hour and 15 minutes. Turn off the oven and let them cool inside with the door ajar. While waiting for them to cool, whip your cream & make the fruit coulis!

You will need:

250 grams of fruit (I made two batches, one strawberry & one mango, but be adventurous!)

1/4 cup icing sugar

1 tablespoon lemon juice

I used a blender for this, and just put the ingredients in and blended until smooth. If I was using raspberries or blackberries I would strain the seeds out but the strawberry seeds are so small.

Top your meringues with whipped cream and plenty of fruit coulis. Enjoy while thinking of summer days in the garden!


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One Response to “Fluffy meringues and two fruit coulis”

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