What you will need;
• 2 large egg whites
• 110g caster sugar
• 150ml double cream or whipping cream
• A punnet of your chosen fruit(s)
• Mint leaves
1. First of all, you need to preheat your oven to 140°C. This is important you cook your meringues at a low heat, because otherwise they burn very easily.
2. Next, put your eggs whites in a large mixing bowl and begin to whisk on a low speed. After a few minutes, gradually add the caster sugar, remember to keep whisking though.
3. Your mixture should now look shiny and should be very thick. After lining and greasing a baking tray, spoon a generous amount of mixture onto it. Then get a teaspoon and make a dip in the middle of each nest, making sure you don't scrap the bottom off.
4. Put meringues in the oven for 30 minutes.
5. Once your meringues are out the oven, carefully transfer them onto a cooling rack. Whilst they are cooling, you can now make the topping. Place one third of your chose fruit into the mixing bowl and whisk until runny. Now add in all the cream and whisk together, until the mixture is fully whipped and very thick.
6. Place your meringues on a plate and spoon in the fruity cream topping. You will probably need about 3 spoonfuls on each. To finish, add the left over solid fruit and a few mint leaves.
The first batch I made were Raspberry.
Then, I also made some blueberry ones. Both were equally as tasty!
That's it for this baking blog post. It was my first one (please bear that in mind) but I hope to do a few more in the future, possibly even healthier ones!