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Presentation
Home
Canada
Nanaimo Bars
Maple Cinnamon Rolls
Beaver Tails
Butter Tarts
France
Macarons
Creme Brulee
Lemon Madeleines
Bûche De Noël
Great Britain
Caramel Shortbread Cookies
British Scones
English Cottage Pie
Victoria Sponge Cake
Switzerland
Swiss Toblerone Mousse
Chocolate Swiss Roll
Swiss Meringues
Swiss Carrot Cake
Recipe Adaptions
Recipe Change
Number of Portions
Cooking Terms
Measurement Equivalents
Equipment List
Bibliography
Presentation
Time: 2 hours 30 minutes
Servings: 6
Ingredients
3 eggs whites
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
3/4 heavy cream, chilled
2 tablespoon powdered sugar
1 1/2 cup sliced strawberries
Directions
Cover a cookie sheet with parchment paper.
Beat egg whites and cream of tartar until foamy.
Beat in the sugar, 1 Tbsp at a time; continue to beat until stiff and glossy.
Don't under beat!
Using a 1/4 cup measure, drop small mounds of meringue batter onto the parchment.
Try to get then into circular or oval shapes, using an icing spatula if needed.
Bake at 225 F (preheated) for 1 hour, then turn off the oven and leave them inside for 1 hour without opening the oven door.
Remove meringues from baking sheet and press an indentation in the base of each- using your thumb gently.
Let cool to room temperature.
Beat cream and powdered sugar together until stiff.
Fold 1/4 of the sliced fruit into the whipped cream and use to fill the indentations on the cooled meringues.
Decorate with remaining berry slices.
Fill meringues only when ready to serve.
Click below for a link with measurement equivalences converting metric to imperial and imperial to metric.
measurement equivalents