Recipe: Meringue with vanilla cream and fruit
Spring menu that's sure to be a hit at your family gatherings.
What you'll need
2 large baking trays
Baking mat or baking paper
Piping bag if possible
4 eggs, separated
150g Billington’s Golden Caster Sugar
½ tsp Nielsen-Massey Vanilla Extract for meringue
150ml double or whipping cream
½ tsp Nielsen-Massey Vanilla Extract
Raspberries, passion fruit or fruit of choice
25g Silver Spoon Icing Sugar
Cover the baking trays with baking parchment, preheat the oven to 100°C/gas ¼/200°F.
Take a clean, dry bowl and add the four egg whites and a half teaspoon of vanilla extract. Whisk continuously and slowly add the caster sugar until it forms stiff peaks
If you have a piping bag, spoon the mixture in and pipe six 4in circles of approx half an inch thick. If not, just spoon the mixture thinly onto the parchment
Place in the oven and leave for two hours. Turn off the oven but leave the meringues in to dry out further without browning.
While the meringues are cooling, whip the cream until stiff, stir in the vanilla extract and prepare the fruit
Once cooled, spoon on cream and some fruit and place another circle of meringue on top, then repeat.
Dust with a little icing sugar and decorate with more fruit.