- Mar 7th 2011
- 0 comment
Tags: Recipes , Christmas, Summertime Favourites, Dessert, Pastry; Cakes & Biscuits
Tools: Stand Mixers
Ingredients
- Meringue
- 8 x large egg whites, at room temperature
- good pinch of salt
- 2 cups (400g) caster sugar
- seeds scraped from one vanilla bean or 2 tsp vanilla extract
- 2 tsp cornflour
- 1 tsp white vinegar
- 1 tsp boiling water (optional*)
- Topping
- 500ml thickened (or pouring) cream
- ⅓ cup (60g) caster sugar
- 2 punnets fresh berries, or a combination of strawberries, raspberries, blueberries and pomegranate seeds.
- icing sugar to dust
Method
- Preheat the oven to 120C (100C fan forced). Line the base of a 23cm springform pan or line a baking sheet with baking paper.
- Place the egg whites and salt in to the mixing bowl, attach the wire whisk and pouring shield. Whisk on speed 2 until soft peaks are formed.
- Add the sugar in one go and turn to speed 6 until the sugar is combined then increase to speed 10 and mix for 10 – 12 minutes or until the meringue is very thick, creamy and glossy. Scrape down the sides of bowl regularly with a spatula.
- Add the vanilla, cornflour, vinegar and boiling water (if using). Mix on speed 1 until just combined. Do not over mix.
- Pour and spread the mixture into the lined springform pan pushing it up the sides and slightly dipping in the centre or you can dollop and spread the mixture onto a lined baking sheet.
- Bake on the bottom shelf of the oven for 1 hour 45 minutes or until the shell is firm and dry. Turn oven off and allow the meringue to cool completely with the oven door slightly ajar.
- For the topping:
Place the cream and caster sugar in a clean mixing bowl. Attach the wire whisk and beat on speed 6 for 2-3 minutes or until soft peaks form. Spread cooled meringue shell with cream and generously pile the berries on top. Dust with icing sugar just before serving.
Tips
- Recipe can be halved for a smaller version if desired.
- The boiling water adds a wonderful lightness to the shell. Add the water to the side of the bowl.
- Beating the eggs whites on a lower speed at the start of the method produces a very strong meringue – be patient.
- For a change, try sprinkling with ground cinnamon and a little sugar combined to serve.
- The meringue will keep, without the topping, (in a sealed container) for 1-2 days.
Tags: Recipes , Christmas, Summertime Favourites, Dessert, Pastry; Cakes & Biscuits
Tools: Stand Mixers