The Merry Meringue Stack
This three tiered meringue desert is show stopping Christmas centre piece.
Servings: 8 people
Ingredients
Meringues
- 6 egg whites
- 2 cups castor sugar
- 2 tsp vinegar (apple cider or malt)
- 2 tsp cornflour
Berry Cream
- 500 mls cream
- 2 tbsp jam (strawberry or raspberry)
Fresh fruit
- 1 punnet Strawberries or raspberries
Instructions
Making the Meringue Circles
- Preheat the oven to 140℃
- Line two baking trays with baking paper. You will need to draw three circles (one large circle on one tray and two smaller circles on the other) of graduating size.
- Separate the egg whites and place them into a clean mixing bowl. Beat on the slowest speed until they begin to whiten and then turn up to a medium speed. Beat until there are stiff peaks.
- Keep the speed on medium and gradually add the sugar. I like to pour a continuous steady, soft waterfall of sugar.
- Lastly add the vinegar and cornflour and beat until glossy.
- Spoon the meringue mixture onto your pre-drawn circles on the baking paper. You will want a good height of about 3cm. Use the back of a pudding spoon to get your desired shape.
- Place in the oven for 35 minutes and take out to cool. It will not matter if the meringue flattens as this best for layering.
Berry Cream Filling
- Once the meringues are cool prepare the cream.
- Depending on your berry fruit topping, choose a corresponding jam flavour. For example I have decorated with strawberries, so I have used strawberry jam.
- Pour the cream into a clean mixing bowl with the jam. Mix until the cream is combined and stiff.
Construction
- If you are using strawberries slice them flatly into fourths or fifths.
- Begin to layer the meringues. Place the largest circle onto your serving plate.
- Spoon a large measure of berry cream onto the large circle and use the back of a pudding spoon to smooth it to the edges. Layer on the fruit and repeat for the remaining layers.
- Place in a cool place until you are ready to serve.