Ann Creber's - Almond Meringues with Strawberries
Recipes
by Ann Creber
Hello All,
Hurry! Hurry! Hurry! We are approaching the end of the strawberry season, so I suggest you visit one of our local U-Pick berry farms or a local Farmers' Market and avail yourself of our luscious strawberries while they are still available! Of course they are superb served with just a dusting of sugar and rich cream, but for special occasions these meringues are even better.
INGREDIENTS
Makes about 12 single meringues
- 3 free-range egg whites
- 185g granulated sugar
- 90g roasted almonds, finely chopped
- 1/2 teaspoon vanilla essence
- 2 cups hulled strawberries
- Little whipped cream
- Toasted flaked almonds
METHOD
- Beat egg whites very stiffly, then fold in 4 tablespoons of sugar. When mixture is glossy, fold in remaining sugar, almonds and vanilla. Mix in thoroughly, but VERY lightly.
- Spoon or pipe meringue mixture onto a lightly buttered baking tray and bake in a low (120oC) oven for 1 1/2-2 hours or until meringues are pale fawn and crisp.
- Meantime, halve the strawberries and sprinkle lightly with castor sugar.
- Sandwich two meringues together with a little whipped cream, spoon on a portion of berries, sprinkle with flaked almonds.
- To make a coulis to spoon on, puree 1 1/2-2 cups of strawberries with icing sugar to taste and a dash of Grand Marnier or preferred liqueur.
This makes a delicious dessert!
Ann Creber
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