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Ingredientes
- 7 x Free-range egg whites
- 16Â 1/2 ounce Icing sugar, sifted
- 1/2 tsp Vanilla essence
- 3/4 pt Double cream
- 1/4 pt Single cream
- 12 ounce Prepared seasonal fruit eg blueberries, redcurrants, blackcurrants, blackberries
Direcciones
- 1. Set the oven at 250 F/130 C/gas mark 1/
- 2.
- 2. To make the meringues, draw four 7in / 18cm circles on baking parchment.
- Whisk four egg whites with 10z of icing sugar and the vanilla essence till thick and glossy.
- 3. Spoon the mix into a piping bag with a plain nozzle, and pipe three rings of meringue on to the parchment, following the shape of the outlined circles. Pipe the remaining meringue on to the last circle and spread it out to make a flat disc for the base. Bake for 45 min.
- 4. Whisk the remaining egg whites and sugar till thick and glossy. Spoon the mix into the piping bag fitted with a star nozzle this time.
- 5. Place the cooked meringue base on a lined baking tray. Using a little of the uncooked mix from the piping bag, stick one of the cooked meringue rings on top of the base. Continue in the some way till all the rings have been used to create a basket. Pipe vertical stripes of meringue mix from the bottom of the basket to the top ring, taking the mix just over the top. Bake for 30 min.
- 6. Whisk the creams together, and fill the cooked meringue basket with alternate layers of cream and fruit. Finish with fruit arranged on top.
- Note: The meringue must be served within 3 hrs.
- NOTES : Use any combination of fresh berries to make this stunning meringue gateau.
