Tuesday, 29 May 2012
I've substituted Greek yoghurt mixed with honey as I find all that cream a bit much and this is a bit healthier.
Takes: 10 mins to prepare, 1 1/2 to cook, overnight to cool
3 large egg whites (I always buy egg whites in a carton - brilliant)
175g caster sugar
1 level tsp cornflour
1 tsp white wine vinegar
300ml Greek yoghurt
1 tbsp honey
1 punnet strawberries - washed and halved
1 punnet blueberries - washed
Preheat the oven to 140c and line a baking sheet with baking paper. Using an electric whisk, whisk the egg whites until stiff. Then a tspn at a time whisk in the sugar until it is stiff and shiny. In a cup, mix the cornflour and vinegar together. Whisk into the egg whites. Spread the mixture on the baking tray in a large rectangular shape. Smooth down the top as this will make it easier to decorate. Cook for an 1 1/2 hrs and then LEAVE overnight. Don't peek. If you do, your meringue won't dry out properly in the middle.
Just before serving (otherwise the meringue will go soggy), mix the honey with the Greek yoghurt and spread it over the meringue. Then arrange the fruits into a Union Jack design. There you have it, an edible Union Jack.
Posted by Lucymmcdonald@gmail.com at 11:46