Catherine Brown

Berries with Meringues and Cream

Preparation info
  • For

    6

    servings
    • Difficulty

      Easy

Appears in
A Year in a Scots Kitchen
A Year in a Scots Kitchen

By Catherine Brown

Published 1996

  • About

Berries demand simple foils and easy combinations. The crusty crunch of meringue with a squidgy marshmallow centre, plus sweet mellow cream, is the richest feast of flavours and textures.

Ingredients

  • 6 large egg whites
  • pinch of salt
  • 350 g (12

Method

Pre-heat the oven to gas mark 4/180C/350F. Line a baking sheet with baking parchment or rice paper.

Making the meringue

Beat the egg whites with the salt till stiff. Then start adding the sugar, a tablespoon at a time, beating well as you add and carry on beating until they are very stiff and glossy. Finally beat in the cornflour an