Summer Meringue Dessert Food

SUMMER BERRY MERINGUES

Steps:

• Heat oven to 110C/fan 90C/gas ¼. Tip the egg whites and lemon juice into the clean bowl of a food mixer. Whisk until the whites double in volume and hold a peak when the whisk is drawn through them. Keep the whisk running and add the sugar a tbsp at a time, incorporating completely before adding the next. Whisk until all the sugar has been added and the whites are glossy.
• Place a square of baking parchment on a large baking sheet. Pencil nine circles, about 7cm each, onto the parchment. Spoon the meringue into a large piping bag fitted with a plain nozzle and pipe concentric rounds to fit each drawn circle, piping two or more rings around the edge to form a nest. Bake for 2 hrs until they are crisp and lift off the paper easily. Leave to cool completely.
• Whisk the crème fraîche until stiff, then fold in the yogurt. Set 2 strawberries and 9 raspberries aside and roughly chop the rest. Tip the chopped berries, mint and ginger into a bowl. Sprinkle with a little icing sugar and use a wooden spoon to mash to a rough purée. Gently fold the berries into the yogurt mix, adding icing sugar to taste.
• To assemble, cut the remaining strawberries into 9 slices and place a slice inside each meringue case. Generously share the rippled cream between the cases, then top with a raspberry and a mint sprig. Dust with a little icing sugar just before serving. ( Meringues keep in an airtight container for 2 days.)

SUMMER MERINGUE DESSERT

Steps:

• Preheat oven to 250-degrees F.
• Using cooking spray spray pizza pan (12-14-inch round) or grease with butter and flour pan, shaking off excess.
• Beat egg whites until stiff.
• Gradually add sugar, lemon juice, vinegar and salt.
• With a rubber spatula, spread meringue mixture into prepared pan, pushing it up around the edges to form a raised edge about 1/4- 1/2-inch wide.
• Bake in preheated oven for 1 hour 15 minutes- 1 1/2 hours.
• Remove from oven and let cool.
• Whip cream until soft peaks form.
• Spread whipped cream over meringue and top with strawberries and kiwi (or use other summer fruit, but I like using two different fruits of different colors and textures).
• If desired, add a dab of whipped cream in center with a strawberry fan as a decoration.
• Serve immediately and refrigerate any leftovers.