Culture Street

Kids and adults love making, cooking and eating these. They’re great for a
lovely lunch day!

Makes 8

Ingredients
4 egg whites
220 g (7¾ oz/1 cup) caster
(superfine) sugar
1 teaspoon white vinegar
1 teaspoon cornflour (cornstarch)
2 teaspoons rose syrup (see Note)
1 tablespoon hot water
¼ teaspoon natural vanilla extract
200 ml (7 fl oz) thickened
(whipping) cream, whipped,to serve
fresh raspberries, to serve
icing (confectioners’) sugar (optional), to serve

Method
Preheat the oven to 120°C (235°F/Gas ½ ) and arrange an oven rack on the middle shelf. Line a large baking tray with baking paper.

Whisk the egg whites, sugar, vinegar, cornflour, rose syrup, hot water and vanilla extract together using an electric mixer on high speed for 10 minutes, or until the mixture is stiff and glossy.

Spoon onto the prepared tray to make eight meringue nests, about 6–8 cm (2½–3¼ inches) in diameter.

Bake for 40 minutes, then turn the oven off and allow the meringues to cool in the oven.
They should be crunchy on the outside and like marshmallow on the inside.

To serve, top the meringues with the whipped cream and raspberries, and dust with a little icing sugar, if you like. You can always start the diet tomorrow!

Note: Rose syrup is available from continental delicatessens.

Recipe and images from Eat In by Anna Gare, published by Murdoch books, $39.99.

You Might Also Like

Food

River Cottage Australia Cooking School 2015

Need to brush up on your culinary skills? Leading independent television production company KEO Australia launched today the River Cottage Australia Cooking School 2015.

On April 7, 2015

Food

Treat for Tuesday: White Chocolate Truffles

White Chocolate Truffles (with coconut, lemon and macadamia)

On March 12, 2013

Food

Pineapple & Passionfruit Cheesecake

Serves 8–10

On November 15, 2013
 

Food

Chocolate cake with chantilly cream and fruit

There’s just something about a tiered chocolate cake, isn’t there? When I was young, my mother would always let us choose whichever type of cake we would like to celebrate...

On August 14, 2015

Food

Easter Escape at The Langham Sydney

Easter is around the corner and The Langham Sydney has the perfect Easter Escape:

On April 1, 2014

Food

Avocado Pesto Gnocchi

serves 2 generously / preparation : 6 minutes

On July 21, 2017
 
Copyright © 2012 - 2019 Culture Street
Contact: info@culturestreet.com.au