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    Italian Meringues

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    Italian Meringues

    Serves: 4


    • 3 egg whites
    • 175g caster sugar
    • 200ml double cream, whipped
    • Strawberries or raspberries


    1. Using an electric beater, beat together the egg whites and sugar in a large bowl set over a pan of gently simmering water. Beat until the mixture forms a thick trail when the whisk is removed.
    2. When you reach this stage, immediately remove the bowl from the bain marie, and continue to whisk the egg whites for around 2 minutes or until the mixture has cooled down significantly.
    3. Using two spoons, spoon 8 meringues onto parchment-lined baking trays, then bake in the oven at 100°C/gas 1/4 for 1 hour 45 minutes.
    4. To serve, sandwich together with the whipped cream and spoon over strawberries, raspberries or any other fruit of your choosing.

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