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Prep Time: 40 Minutes Cook Time: 80 Minutes |
Ready In: 120 Minutes Servings: 9 |
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We served these to some friends who had come from Argentina and we found out they were coming to visit during the merienda roughly translated tea time . So we were busy making tea sandwiches and pastries(it would have been a lot easier to get it at the bakery Bon Bon just a block away and ready made. ) However, I am known for toughing it out. So, we made these with the merenguitos we always have - ours are much smaller and we made it that way. Ingredients:
3 egg whites |
1/2 teaspoon lemon juice |
5 1/4 ounces caster sugar |
6 3/4 ounces creme fraiche or 6 3/4 ounces sour cream |
6 3/4 ounces plain yogurt |
10 5/8 ounces strawberries, hulled and cleaned |
8 7/8 ounces raspberries |
1 bunch mint leaf, stripped and finely chopped (1 small bunch) |
1 piece fresh gingerroot, grated (1 small knob) |
5 tablespoons icing sugar (you may not need any at all) |
9 sprigs fresh mint |
icing sugar, to decorate |
Directions:
1. Heat oven to 230ºF.
2. Place the egg whites and lemon juice into the clean bowl of a food mixer.
3. Whisk until the whites double in volume and hold a peak when the whisk is drawn through them.
4. Keep the whisk running and add the sugar a tbsp at a time, incorporating completely before adding the next.
5. Whisk until all the sugar has been added and the whites are glossy.
6. Place a square of baking parchment on a large baking sheet.
7. Pencil nine circles, about 2-3/4 each, onto the parchment.
8. Spoon the meringue into a large piping bag fitted with a plain nozzle and pipe concentric rounds to fit each drawn circle, piping two or more rings around the edge to form a nest.
9. Bake for 2 hrs until they are crisp and lift off the paper easily. Leave to cool completely.
10. Whisk the crème fraîche until stiff, then fold in the yogurt.
11. Set 2 strawberries and 9 raspberries aside and roughly chop the rest.
12. Pour the chopped berries, mint and ginger into a bowl.
13. Sprinkle with a little icing sugar and use a wooden spoon to mash to a rough purée.
14. Gently fold the berries into the yogurt mix, adding icing sugar to taste.
15. To assemble, cut the remaining strawberries into 9 slices and place a slice inside each meringue case.
16. Generously share the rippled cream between the cases, then top with a raspberry and a mint sprig.
17. Dust with a little icing sugar just before serving. ( Meringues keep in an airtight container for 2 days.).
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