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Meringue with cream and summer fruit


  • 5 x 160g egg whites

  • Salt

  • 265 g caster sugar

  • 1.5 teaspoons Cornflour

  • 1 teaspoon Vanilla paste

  • 1.5 teaspoons white wine vinegar

  • Cream for whipping

  • raspberry

  • mango

  • peach


  • 1.

    Preheat the oven to 200C.

  • 2.

    In the bowl of the mixer on low speed start to whisk the whites with a pinch of salt.

  • 3.

    As they start to break up, increase to med-low.

  • 4.

    Once they start to firm a little, add a third of the sugar and whisk till stiff peaks.

  • 5.

    Once they have reached their maximum volume, very gradually sprinkle in the remaining sugar.

  • 6.

    Once all the sugar has been added, increase the speed to high and let whisk for a couple of minutes.

  • 7.

    Remove from the machine and fold through the cornflour, vanilla and vinegar.

  • 8.

    Spread onto a paper lined tray, and form into a triangle or if you prefer, make a round, about 8-10cm in diameter.

  • 9.

    Reduce the oven temp to 160C and put the meringue in.

  • 10.

    Bake for 25 minutes then turn the oven off and leave for 10 minutes before removing from the oven.

  • 11.

    Serve on a beautiful platter or cake stand with whipped cream and diced stone fruit and berries.

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Posted by ReneegadeReport
How many 160 g egg whites does the recipe require? Anyone know?
Posted by swtlcReport
My family loved this recipe and it's the perfect end to a delicious Christmas meal. Thanks Neil!
Posted by SW26Report
I am looking forward to using my culinary skills in creating some wonderful meals using these fabulous recipes during the festive season!!
Posted by Wayne126Report
160gr eggs? Thats One Big Chicken
Posted by JohnReport
Please see my separate answer below
Posted by JohnReport
I know it was a month ago but I have a reply for Mindy. It comes from the www.joyof recipe for pavlovas discussion-
Australian Stephanie Alexander in her excellent book "The Cook's Companion" gives us a few pointers on how to tell a good Pavlova, "if syrupy droplets form on the surface of the meringue, you'll know you have overcooked it; liquid oozing from the meringue is a sign of undercooking". So it is best to cook the meringue in a slow oven and then to turn off the oven and let it cool slowly."
I hope that helps Mindy

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Posted by JohnReport
If the eggs only weigh, say, 59-60 grams each howcan the egg whites weigh 160 grams each?
I think what was intended was that because eggs come in various sizes the TOTAL weight of egg whites had to be about 160 grams. Is that correct?
Is Reneegade the only one who spotted the typo? Kerri obviously didn't