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Meringue with summer fruit

and chocolate
With chocolate, Summer, With egg, Pastry, High Tea, With whipped Cream, With fresh fruit, and Picnic Dishes
Meringue side

Shopping list
(12 large or 20 small meringues)
4 free range eggs
pinch of salt
225g of fine caster sugar
20g of maizena
2 teaspoons raspberry vinegar
1/2 teaspoon vanilla extract

Garnish
300 ml whipped cream
summer fruit
75 grams of chocolate (72% cocoa)

Melt the chocolate au bain marie,
Dip the bottom of the meringue in the
melted chocolate and let it dry.

This recipe surely has been conceived by someone with a sweet tooth, someone for whom it can never be too sweet. Like us ;-D White, colored or with hazelnut, with chocolate, fruit, ice cream or in cakes: meringue is IT! How to make meringue

Preheat the oven to 100 ° C.

Meringue 01
Meringue 02
Meringue 03
Meringue 04

Mix eggwhites & salt into soft peaks. Add sugar per spoon, mix until stiff.

Add corn starch, vinegar and vanilla, beat to combine. The whites are glossy and white.

Fill a piping bag with meringue, pipe 12 - 15 heaps on a baking tray with waxed paper.

Pipe 12 - 15 meringues per tray, bake the separately. There are to many for 1 batch.

Meringue 05
Meringue 06
Meringue 07

Bake the meringue in app. 60 minutes crisp and chewy inside.

Take the from the oven then slide them onto a wire rack to cool.

Serve the meringues with red currants and a dollop of whipped cream.

We quickly brew a pot of tea. Delicious!