Ingredients Meringue:
- 3 large egg whites, at room temperature
- 80g caster sugar
- 80g icing sugar
Mixed Berry Coulis
- 200g Mixed berries (fresh or frozen)
- 1/4 cup of water
- 2 Tbsp of fresh lemon juice
- 2 Tbsp caster sugar
Method:
- Preheat the oven to 110C, And line a tray with Parchment paper
- Tip the 3 large egg whites into a large clean mixing bowl/ Beat them on medium speed with an electric hand whisk until the mixture turns into a fluffy cloud and stands up in stiff peaks
- Now turn the speed up and start to add caster sugar, a dessertspoonful at a time. don’t over-beat. When ready, the mix should be thick and glossy
- Sift one third of the icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time
- Using a large spatula, plate your meringue on the parchment paper in what ever shape you want ( be as creative as you like)
- Bake for 1hr30mins
- Meringues should be a nice coffee colour underneath
- Allow meringues to cool on a cooling rack
Method for Coulis:
- Place mixed berries into a saucepan with water, sugar and lemon juice. Set over a medium heat, crushing with the back of a fork until the sugar has dissolved and the berries have become saucy.
- Taste and add a little more sugar if the berries are sharp.
- Strain through a sieve, then chill until ready to serve