Delicate nutty meringues are a double treat when dipped in sweet strawberry cream.
Ingredients
- 2 egg whites
- 1/2 cup (100g) caster sugar, plus 2 tablespoons extra
- 2 tablespoons flaked almonds
- 250g punnet strawberries, washed, hulled, thinly sliced
- 1 cup (250ml) double cream
Method
- Step 1Preheat oven to 120°C. Line an oven tray with baking paper. Use an electric mixer to whisk the egg whites until firm peaks form. Add sugar, 1 tablespoon at a time, whisking well between each addition. Continuing whisking for 2 minutes or until sugar dissolves.
- Step 2Spoon tablespoonfuls of meringue mixture on to the lined tray. Sprinkle with almonds. Bake in preheated oven for 1 hour or until meringues are dry and crisp. Turn oven off and leave in oven, with door ajar, until cooled to room temperature.
- Step 3Meanwhile, combine strawberries and extra sugar in a saucepan over low heat. Cook, stirring occasionally, for 5 minutes or until sugar dissolves and strawberries release juices. Remove from heat and set aside to cool. Transfer to a bowl and place in the fridge to chill.
- Step 4Combine the cream and strawberry mixture in a bowl. Dip meringues in strawberry cream to serve.
- Low carb
- Low sodium
- Lower gi
- Vegetarian
Nutrition
1192 kj
Energy
22g
Fat Total
13g
Saturated Fat
1g
Fibre
3g
Protein
53mg
Cholesterol
32.94mg
Sodium
19g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
Transportation tip: Store meringues in an airtight container. Store strawberry cream in an airtight container and place in an esky.
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook:
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