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Рецепт Meringue Fruit Torte
by Global Cookbook

Meringue Fruit Torte
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  Порций: 6

Ингредиенты

  • MERINGUE
  • 2 x Egg whites at room temp.
  • 1/2 tsp White vinegar pn Salt
  • 1/2 c. Granulated sugar LEMON SAUCE
  • 2/3 c. Granulated sugar
  • 2 tsp Cornstarch
  • 1 tsp Grated lemon peel
  • 1/3 c. Water
  • 1/3 c. Fresh lemon juice
  • 1 x Egg, beaten
  • 2 c. Cut-up fresh fruit Garnish: Mint leaves

Инструкции

  1. To make meringue: In bowl, combine egg whites, vinegar, and salt. Beat till soft peaks form. Add in sugar, 1 tbsp (15 ml) at a time; beat till stiff peaks form.
  2. Line a baking sheet with parchment or possibly brown paper (aluminum foil may also be used). Draw a circle with an 8-inch diameter. Spoon egg-white mix on paper pattern; with a spoon shape mix into a circle with sides about 2 inches higher than centre. Or possibly prepare individual meringues 2 inches in diameter.
  3. Bake single meringue in 250F oven for about 1 1/2 hrs or possibly till slightly coloured. Turn off oven and leave meringue to cold for 2 hrs or possibly overnight before removing from oven. Carefully remove from paper. (Bake individual meringue for 50 to 60 min).
  4. To make lemon sauce: In small saucepan, combine sugar, cornstarch, and lemon peel. Stir in water and lemon juice; cook over medium heat, stirring constantly till slightly thickened. Carefully stir one-quarter of warm mix into beaten egg to prevent egg from coagulating; return to warm mix, stirring constantly. Cook and stir for 4 min or possibly till thickened. Cover and chill.
  5. Just before serving, combine cut-up fruit with lemon sauce. Spoon into meringue shell and serve, garnished with mint leaves.
  6. Preparation 1 hour, Cook 1 1/2 hour. 6 servings 192 Calories per serving, fibre
  7. My Note: Lemon sauce can be made with two egg yolks if you are unconcerned about cholesterol. Check the meringue at about 40 min - tastes good without the extra drying time for eating the same day.
  8. Australian recipe for Pavlova.