We love meringue in any form and this recipe is very versatile is great made in to individual meringues filled with cream or treat as you would a Pavlova,piled high with cream and fruit. My favourite was is to fill individual meringues with coffee flavoured cream.
Oil for greasing]a little flour
2 egg whites
pinch of salt
one and a half teaspoons of cornflour
4oz caster sugar
one and a half oz porridge oats.
Pre heat the oven to 130oC. Grease and flour a baking sheet. Whisk the egg whites with the pinch of salt until they form sift peaks another
Add half the sugar and beat until stiff and glossy. Fold in the rest of the sugar and then add the oat meal and cornflour. Spoon on to the prepared baking sheet and bake for 2 hours.
At the end of the baking time lift the meringues on to a clean sheet of greased prof paper and return to the oven,switch oven off and leave the meringues inside to cool.
COFFEE CREAM
1 cup double cream
I tablespoon of icing sugar
I tablespoon Camp Coffee
Whip the cream until it forms soft peaks then add the coffee essence and sugar and beat for a few moments more. Sandwich the meringue shells together with the coffee cream. I hope you enjoy them as much as we do.
Everyone was feeling rusty today so we decided to have a lazy day and an early night. My poor boy only had only five hours sleep yesterday and even less on the proceeding two days. The problem was partly due to the vagaries of the London Transport System which is at best erratic and at worst diabolical. As to the rest,I shall say no more!
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