Tuesday, 17 April 2012


SO summer is coming and strawberries are appearing on the shelf at Skylark Farm shop. Thinking cap on for me again and looking at the tub of egg whites i have in the fridge i think MERINGUES!
Even though these take a while to cook in the oven they are an easy dessert to make and very effective to look at. The meringues can be made in advance a day or 2 before you need them.
So to make 8 stacks i used:
4 Egg Whites
8oz Caster Sugar
3ozs Dark or Milk Chocolate (depending on preference)
10-12 Large Strawberries
8Floz Double Cream

First whisk the egg whites. Make sure both the bowl and whisk are dry and completely grease-free. If you drop any yolk at all into the whites when seperating your eggs, scoop it out with a piece of shell, as even the tiniest amount of yolk will prevent the eggs from whisking.

Whisk until very thick and form firm peaks. If you are not sure whether they are ready, turn the bowl upside down- if they stay put then they're ready!!!

*Top Tip* Egg whites whisk to a greater volume when at room temperature.

Gradually whisk in the sugar an ounze at a time. It may seem a slow process but it creates a thick meringue.

Spoon the meringue into a piping bag. I then pipe in a long row, side to side, about 2 1/2 ins wide on greaseproof paper, the length of my baking tray, as shown in the photo below.

Set your oven to 100C/220F/Gas Mark 1/4 and bake for an hour and half. Turn off your oven and leave the meringue inside until the oven has cooled.
Divide the meringue rows into 16 equal pieces and cut.
Whisk the cream until stiff and pipe or just spread a layer onto each meringue piece.
Slice the strawberries and lay on top of the cream.
Melt your chocolate, and using a teaspoon, flick it in an erratic manner over all the strawberries.
Each stack is made of 2 meringue slices so sit 8 pieces on top of the other 8.
Dust with icing sugar for effect and serve.

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