With this recipe we can support the SPC tinned fruit industry and it`s ok to use some bottled toppings or if you have the time you can make your own caramel and chocolate sauce.
Beat 3 egg whites until they are stiff.
Beat in 3/4 cup of caster sugar till the mixture is thick and glossy.
Now fold in 1/2 cup of ground hazelnuts .
Set aside.
Cut out 2 circles of baking paper about 20cm round and place on a baking tray
Spread the mixture out to about 18cm on each circle.
Place in an oven that has reached a solid 150deg C
Cook until the meringue is dry and crisp about 50 minutes / 1 hour .
Cool in the oven.
Remove from the oven and to serve...
Fill with whipped cream and some drained and sliced tinned fruit
( your choice I use tinned SPC cherries )
Reserve some whole fruit to garnish.
Top with the remaining circle and whipped cream
Drizzle with chocolate and caramel toppings and garnish with remaining drained fruit ..
ENJOY
Beat 3 egg whites until they are stiff.
Beat in 3/4 cup of caster sugar till the mixture is thick and glossy.
Now fold in 1/2 cup of ground hazelnuts .
Set aside.
Cut out 2 circles of baking paper about 20cm round and place on a baking tray
Spread the mixture out to about 18cm on each circle.
Place in an oven that has reached a solid 150deg C
Cook until the meringue is dry and crisp about 50 minutes / 1 hour .
Cool in the oven.
Remove from the oven and to serve...
Fill with whipped cream and some drained and sliced tinned fruit
( your choice I use tinned SPC cherries )
Reserve some whole fruit to garnish.
Top with the remaining circle and whipped cream
Drizzle with chocolate and caramel toppings and garnish with remaining drained fruit ..
ENJOY
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