This time with leftover egg whites from another recipe, I have made Berry Meringues
I added a couple of teaspoons of Supercassis to each of the berry filled ramekins for the grownups!
A bag of frozen mixed berries always comes in very useful for rustling up some last minute muffins. Summer pudding and berry crumble are also very successful. Another quick favourite is a meringue nest filled with sweetened defrosted berries and topped with Greek yogurt. The list of possibilities from just one frozen bag of mixed berries is endless - definitely one of my freezer favourites.
MARIE CLAIRE SEASONAL KITCHEN BY MICHELE CRANSTON
ISBN 9781921259036 - Page 371
Serves: 6 people
You will need:
4 egg whites
230g caster sugar
1 teaspoon natural vanilla extract
500g frozen mixed berries
whipped cream or vanilla ice cream, to serve
1. Preheat the oven to 150°C/300°F/Gas2
2. Beat the egg whites using electric beaters until soft peaks form. Slowly add the sugar and beat until stiff and glossy. Beat in the vanilla.
3. Scatter the berries into a 25cm oval ovenproof dish or 150ml ramekins.
4. Spoon or pipe the meringue over the top. Bake the large meringue for 45 minutes and the ramekins for about 30 minutes, or until the meringue is golden and cooked through.
5. Serve warm with whipped cream or vanilla ice cream.
I added a couple of teaspoons of Supercassis to each of the berry filled ramekins for the grownups!
A bag of frozen mixed berries always comes in very useful for rustling up some last minute muffins. Summer pudding and berry crumble are also very successful. Another quick favourite is a meringue nest filled with sweetened defrosted berries and topped with Greek yogurt. The list of possibilities from just one frozen bag of mixed berries is endless - definitely one of my freezer favourites.
MARIE CLAIRE SEASONAL KITCHEN BY MICHELE CRANSTON
ISBN 9781921259036 - Page 371
Serves: 6 people
You will need:
4 egg whites
230g caster sugar
1 teaspoon natural vanilla extract
500g frozen mixed berries
whipped cream or vanilla ice cream, to serve
1. Preheat the oven to 150°C/300°F/Gas2
2. Beat the egg whites using electric beaters until soft peaks form. Slowly add the sugar and beat until stiff and glossy. Beat in the vanilla.
3. Scatter the berries into a 25cm oval ovenproof dish or 150ml ramekins.
4. Spoon or pipe the meringue over the top. Bake the large meringue for 45 minutes and the ramekins for about 30 minutes, or until the meringue is golden and cooked through.
5. Serve warm with whipped cream or vanilla ice cream.
