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Try Justine's amazing meringues!
Whisk the egg whites with an electric mixer until it begins to foam. Now, gradually add the caster sugar and beat
Until the meringues a white, stiff and glossy.
Poach quenelles of egg whites in simmering water or milk for 3-5 minutes or until firm. Place on a clean tea towel to dry.
To serve fill shallow ramekins with the coulis and place a meringue on top.
Surround with strawberries, sprinkle with pistachios and serve
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