Friday,22 February, 2019
Current issue | Issue 1386, (22 - 28 March 2018)
Friday,22 February, 2019
Issue 1386, (22 - 28 March 2018)

Ahram Weekly

Meringue and cream strawberries

Meringue and cream strawberries
Meringue and cream strawberries

Serves 4


1 punnet of strawberries (250 gm), (hulled and quartered)

200 gm icing sugar

4 egg whites

1 tsp vinegar

Whipped cream (to serve)


Heat the oven to 150 degrees Celsius.  Line a baking tray with parchment paper.  With an electric whisk, beat egg whites on high speed for three to four minutes; until stiff peaks start to form.  Add sugar while beating; one tablespoonful at a time.  With the last tablespoonful; add vinegar and continue beating, until the mixture becomes glossy.  Spoon meringue onto lined baking tray; in four fist sized equal portions; leaving a large space between each portion.  Cook in the oven for a couple of hours.  When firm to the touch, they are done.  Turn the heat off and open the oven door ajar; to cool inside the oven.  When completely cool; serve with fresh strawberries and cream as illustrated.

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