Strawberry Hazlenut Meringue
Betty's Recipe
Ingredients
Method
Ingredients
- 4 egg whites
- ½ teaspoon of vanilla essence
- pinch of cream of tartar
- 1 punnet of strawberries
- 250g (1cup) of castor sugar
- 30mls of cream
- ½ teaspoon of vinegar
- 125g (3/4 cup) of ground hazelnuts
Method
- Line the bottom of 2x 20cm (8in) sandwich cake tins.
- Brush bottom and sides with butter and coat with plain flour.
- Place egg whites in a mixing bowl, add cream of tartar and whisk quickly until stiff.
- Slowly add castor sugar at high speed.
- Add vanilla and vinegar, gently fold in ground hazelnuts.
- Divide mixture between 2 prepared tins, smooth tops.
- Bake in moderate oven for 40-45 minutes. Turn onto wire rack to cool.
- Hull and clean strawberries.
- Reserve 12 for decorating top, and slice remainder.
- Whip cream until thick.
- Sandwich meringue cakes together on a serving plate with ½ the cream and the sliced strawberries.
- Spread remainder of cream on top and decorate with reserved strawberries.
- Chill for 2-3 hours before serving. Serves 8-12.