Merengue de Morango
Serves 6 Cold
South American Sth American
Egg Whites, separated
the filling and topping
Fresh Strawberries, hulled and halved
tbsp Caster Sugar
1 teasp Vanilla Extract
Preheat the oven to 140C, 275F, Gas Mark 1 and line 2 baking sheets with
the greaseproof or parchment paper.
In a large mixing bowl, whisk the egg whites until very stiff. Whisk in the
sugar then divide the mixture between the 2 baking sheets forming 1 circle about
20cm/8 inches in diameter on each tray. Bake for 1-1/2 to 2 hours until crisp. IMPORTANT
peel off the paper whilst the meringues are still hot. Cool
on wire trays.
Meanwhile, wash, hull and halve the strawberries.
Place half the strawberries in a bowl and sprinkle with the caster sugar. Mix
well with a fork, slightly mashing but making sure there are still discernable
pieces and set aside.
Just before serving - place the vanilla extract and cream in
a mixing bowl and whisk until
quite stiff. Add the strawberries which have been mascerated in the caster sugar
and lightly mix.
To assemble - Place one meringue layer on a
large flat serving platter and cover it with the cream mixture, then top with
the second meringue layer and decorate the top with the remaining strawberry
halves. Serve immediately.
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