Forth Flotilla
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Forth Flotilla
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Ingredients
- 50g fine brown sugar per free range egg white
- 1 medium carton double cream
- 1 punnet of local raspberriesmine were from Craigie’s
- Icing sugar to dust
Instructions
- Whisk egg whites until thick and white. The peaks should stand up.
- Add sugar gradually, whisking all the time with electric beaters, until all the sugar incorporated. It will be glossy now.
- Pipe meringues in desired shapes onto a baking sheet lined with baking parchment.
- Bake at 140 – 150 C. Turn heat to lower temperature if they are browning too quickly.
- When they feel dry to the touch (about 45mins-1hr depending on size) switch off oven and leave them to dry out for at least another hour in oven, ideally overnight – I like to make meringues in evening then switch off oven for the night!
- Remove tray from oven. Ensure they are cold before decorating with whipped cream and raspberries.
Recipe Notes
Use a colourful paper napkin with a cocktail stick to create sails if wished. Unfilled meringues can be made in advance and will keep for at least a week in an airtight tin.
recipe, photo & styling: wendy barrie