Kiddipedia
Preparation Time: 25 minutes
Cook Time: 1 hour, plus cooling time for meringues
Makes: 12
INGREDIENTS
Raspberry Coulis:
¼ cup caster sugar 2 tbs water
125g raspberries
Meringues:
4 egg whites, at room temperature
¼ tsp McKenzie’s Cream of Tartar 1 cup caster sugar
1 tbsp McKenzie’s Corn flour
1 ½ cups cream, whipped
Peaches/nectarines, kiwifruit, berries, mint and pistachios, for serving
METHOD
- For the coulis, place sugar and water in a small saucepan, heat until the sugar has dissolved. Remove from heat, add raspberries and using a stick blender, puree until smooth. Refrigerate until required.
- Pre-heat oven to 100°C (80°C fan-forced). Line 2 oven trays with baking.
- Place egg whites and cream of tartar into the bowl of an electric mixer, beat until firm peaks form. Gradually add the sugar until it is well incorporated and the mixture is thick and Fold in the cornflour.
- Using 1 tablespoon of the raspberry coulis, gently fold this through the meringue mixture to create swirls, do not overmix.
- Spoon mixture onto baking trays, shaping into approx. 8cm rounds. Bake for 1 hour, then turn the oven off and allow meringues to cool.
- For serving, arrange meringues on a platter with fruits, nuts, remaining coulis and cream, allowing guests to serve themselves.
Tips: Meringues can be made ahead of time and will keep in an airtight container for up to a week prior to decorating.
