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The classic meringue recipe made a whole lot better with Heilala Vanilla whipped cream.
6 egg whites
2 cups caster sugar
1 tsp Heilala Vanilla Extract
1 tsp malt vinegar
1 tsp cornflour
Whipped cream to serve
In a large bowl (not plastic) beat egg whites until soft peaks form. Gradually, add the caster sugar very slowly. The mixture should be getting thick with each addition. The whole sugar adding process should take at least 10 minutes. Beat in the vanilla extract, vinegar and cornflour. Spoon mixture out into little 'blobs' onto a baking paper covered tray. Bake in a low 110 to 120 degrees C oven for 45 minutes. The meringues should lift off the paper easily.
Cool on a wire rack when cooled jam together with whipped cream with 1tsp vanilla extract mixed through.
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