Making the meringues:
4 egg whites, at room temperature
220g (1 cup) caster sugar
2 tsp cornflour, sifted
1 tsp white vinegar
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1. Preheat oven to 100°C. line the trays with baking paper
2. Place the egg whites in a large clean, dry bowl. Use an electric beater to whisk the egg whites until soft peaks form.
3. Gradually add the sugar and whisk until the sugar dissolves. Continue beating for 2 minutes or until the mixture is thick, glossy, all the sugar dissolves and a long trailing peak forms when the beater is lifted from the mixture. Add the cornflour and vinegar, and whisk until just combined.
4. scoop out the mixture. - I scooped out a spoonful. it got a bit drippy and messy when i did it ^.^" so it wasn't really even... i wanted to make large maringues hoping tht they will be crisp on the outside, but chewy on the inside.
5: Place it in the oven for 1.5 hours - 2 hours. (rotating the tray halfway)
Strawberry/raspberry sauce
i used....
around 300g strawberries
canned berries in syrup (i couldnt find the raspberries in coles so i got the canned one)
3 teaspoons of sugar
1.mix the strawberries and canned berries (with the syrup) in the blender.
2. empty the contents into a jug and stir the sugar in the sauce.
now for the ...
ETON MESS!
strawberries, chopped
raspberries
thicken cream (whipped)
meringues chopped
strawberry/raspberry sauce
1. fold the meringue and whipped cream
2. slowly add in the strawberries and raspberries and gently fold them
3. mix it with strawberry/rasperberry sauce
4. finish it off with more berries and cream
I.... was in a rush to make my meringues... i could improve it by increasing the temp of the oven to 120degrees.
my meringues are a bit undercooked -.-
other than that.. i'm quite happy with this one ^.^
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