Description
This beautiful dessert, a favourite recipe of Teeswater egg farmers Peter and Adriana Van Zeeland, is perfect for any occasion.
Ingredients
- 4 large egg whites egg whites, at room temperature
- ΒΌ teaspoon cream of tartar
- Pinch salt
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon white vinegar
- 1 teaspoon vanilla
- 2 cups whipping cream
- 2 tablespoons orange liqueur
- 4 cups strawberries
Instructions
- Beat egg whites
- cream of tartar and salt in a large bowl with an electric mixer until soft peaks form. Beat in sugar
- 1 tbsp at a time
- until stiff
- glossy peaks form. Beat in cornstarch
- vinegar and vanilla just until blended.
- On a baking sheet lined with parchment paper or foil
- spread meringue into a 10-inch (25 cm) circle with a raised edge and a slight indentation in the centre.
- Bake in a preheated 250 degrees F (120 degrees C) oven until firm to the touch
- about 1-1/4 hours. Meringue should be cream-coloured. If it appears to be browning
- reduce oven temperature to 225 degrees F (105 degrees C).
- Remove from oven and let cool.
- When ready to serve
- peel parchment paper off back of meringue. Place meringue on a serving plate. Cut strawberries into halves or slices
- if large. Whip cream until stiff peaks form. Gently stir in liqueur
- if using. Spread whipped cream over meringue leaving edge of meringue visible. Top with strawberries. Cut into wedges to serve.
Prep Time: 40 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 55 mins
Servings: 10