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Al-Ahram Weekly 12 - 18 August 1999 Issue No. 442 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 12 - 18 August 1999 Issue No. 442
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Profile Books Features Travel Living Sports Time Out Chronicles People Cartoons Letters Meringues and ice cream
By Moushira Abdel-Malek
Ingredients:
2 large egg whites
125gms caster sugar
170ml double cream (whipped with 1tbsp caster sugar)
Vanilla ice cream
2 packets of vanilla powder
Method:
Put the egg whites and the vanilla powder in a large mixing bowl and whisk until stiff. Whisk in 2tbsp of the sugar. Fold in the remaining sugar with a metal spoon. Put the mixture into a piping bag fitted with a 1cm plain nozzle and pipe 16 rounds on a baking tray with oiled greaseproof paper, or a non-stick teflon tray. Bake in a very cool oven (120¡C) for about three hours or until the meringues are firm to the touch. Leave on the baking tray until completely cold. Sandwich the meringues together in pairs with cream just before serving. In one large serving bowl or in separate ones, put the ice cream in scoops and place the meringues on top. Sprinkle some ground pistachios or hazelnuts on top (optional) and serve immediately.
