English Meringue
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
egg whites
|
*
|
| 1 | pinch |
salt
|
*
|
| 6 | ounces |
sugar, superfine
|
|
| 8 | ounces |
strawberries
|
|
| 5 | ounces |
double cream
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
egg whites
|
*
|
| 1 | pinch |
salt
|
*
|
| 173.4 | ml/g |
sugar, superfine
|
|
| 231.2 | ml/g |
strawberries
|
|
| 144.5 | ml/g |
double cream
|
Directions
Preheat the oven to 300℉ (150℃) and line a baking sheet with greaseproof paper.
Beat the egg whites until foamy and thick but not completely stiff.
Add the pinch of salt and continue to whisk, adding a tablespoon of sugar at a time and whisking until each is completely beaten in.
Add all but one tablespoon of sugar, by which time the mixture should be absolutely firm.
Fold in the last tablespoon of sugar - don't whisk it - to give a nice texture to the meringue.
To make individual meringues, spoon one heaped tablespoon for each meringue onto the baking sheet and bake for 35 to 40 minutes to produce golden coloured meringues.
Whip the cream until stiff and slice the strawberries.
When the meringues are ready, let them cool, then spoon a layer of cream and a layer of strawberries onto the flat side of a meringue and put the flat side of another meringue on top
