Mum, this recipe makes 12 meringues, the size of large beer coasters, as for your birthday. (You can also make 20 smaller ones, but, be careful, they will increase in size in the oven.)
Beat the egg whites in a large and very clean bowl. While stirring, pour in the sifted cornflour, the white wine vinegar, the vanilla sugar and salt. When the egg whites get foamy, slowly add the caster sugar, little by little, in order for it to be fully absorbed. Then add the boiling water, tablespoon by tablespoon, until the mixture is stiff and glossy.
Fill a piping bag with the egg whites and pipe small turrets, or using
Try not to open the oven, as they may collapse.
Turn off the oven and leave them to dry for at least 1 hour or preferably overnight in the warm oven.
All this can be done one day in advance.
Wash the fruit and cut it smaller if you find it necessary. Cut the mint into strips and blend in with the fruit. Also stir a dash of liqueur through the fruit salad. Whip the cream with a dash of liqueur and possibly some sugar to taste, but I don’t believe it’s necessary. Fold the whipped cream into the sour cream.
Place a meringue on each plate. Top with a generous dollop of cream. Cover with the fruit salad. Sprinkle with icing sugar and serve immediately.
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