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IngredientsSwiss Meringue makes 10 to 12 4 egg whites 9ozs / 250g castor sugar 1 teaspoon of vanilla sugar a little icing sugar a little flour a knob of butter |
Grease 2 to 3 baking trays with melted butter and dust with the flour.
Whisk the egg whites until they are stiff.
Add 1 tablespoon of sugar and continue to whisk for 3 to 4 mins.
Gently fold in the rest of the sugar.
Place in a large icing bag with a plain nozzle.
Pipe on to the baking trays [ make little nests ].
Dust with the icing sugar.
Bake in a very low oven 100c or 225f gas 4 for 2 to 3 hours until crisp.
Keep in a airtight tin until needed.
Makes 10 to 12
1 225g can of sweetened chestnut puree
150ml of double cream whisked
a little grated chocolate
Place the chestnut puree in a icing bag with a 3mm plain nozzle.
Pipe around the meringue nest.
Then pipe the double cream onto the centre and sprinkle with the grated chocolate.
Petits Vacherins
Makes 10 to 12
10 to 12 fresh strawberries
300ml double cream whisked
1 to 2 tablespoons kirsch
Add the kirsch to the cream and pipe the cream into the centre of each meringue.
Place a strawberry into the centre of the cream
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Swiss meringue recipe
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