Jubilee Meringue
A stunning but easy dessert. A new take on a pavlova recipe!
Ingredients
- 3 Egg Whites
- 150g Soft Brown Sugar
- 250ml Double Cream
- 1 tbsp Ginger Syrup
- 6/7 pieces of Stem Ginger
Method
- Cover baking sheets with Bakewell paper and mark out 3 circles each 21cms diameter.
- Whisk the egg whites until really stiff, then whisk in 3 tablesp sugar.
- Lightly fold in the rest of the sugar.
- Spread or pipe the mixture over the 3 circles and bake 100C, Gas 1/4 for 2 1/2- 3 hrs.
- Carefully peel away the paper and put on a rack to cool.
- When cold fill with whipped cream to which ginger syrup and finely chopped ginger has been added.
Tips
The meringue may be frozen on a plate.
The mixture may also be made into 8 nests and filled with ginger cream and some pear.
Egg yolks may be used in omelettes, custards, mayonnaise or stored in the fridge for 24 hrs until required in a dish under a layer of water.
This recipe is from the Diamond Jubilee Cookery Book by Buckinghamshire Federation of Women's Institutes, (currently out of print)