*Pardon the missing picture, Blogger ate it!*
This is about as summery a dessert as you can get. It is pink, fluffy, fruity - if Barbie had a flavor, this would be it. (Mattel, please keep your patent off my dessert)
4 egg whites
200 grams sugar
1 tsp. white vinegar
1 tsp. rose water (optional)
few drops of red food coloring (optional)
Assorted berries, red currants, raspberries, blueberries, blakberries, mulberries, boysenberries, cloudberries etc.
Lemon curd (optional)
Whisk the whites until peaky. Add the sugar one spooon at a time until stiff. Fold in the other ingredients. Drop tennis ball size meringue on baking sheet, making a little dip in the middle for the topping. Bake for 20 minutes at 160 Celsius.
When completely cool, spread on lemon curd and whipped cream. Top with berries of choice. I added a spoonful of passion fruit for an exotic twist. It's a tad unsightly, so you might want to put it under the fruit instead. The rose water is optional, but it gives the meringue the yummy delicate taste of Turkish Delight.
For some reason, I haven't made these for a couple of summers, this post being one from the archives. Why, I do not know. The weather just went a bit dreary here, but at the first ray of light, I'm hauling berries home, and enjoying these in the yard!
Cookbook watch March 2018
1 day ago