|Meringue||1 Cup (16 tbs) (1 Quantity)|
|Cream||1 Cup (16 tbs)|
|Chopped walnuts/Apricot / melba||4 Tablespoon|
Prepare Basic Meringue mixture. Set oven temperature at very low 120C (250F). Line baking trays with cooking parchment or with foil sprayed with cooking spray and dusted with flour. Take 2 dessertspoons or tablespoons (depending on the size you want the meringues) and, with one, scoop out a heaped spoonful of the meringue mixture. With the other spoon scoop the meringue out on to the baking tray to form an egg shape. If preferred, the meringue can be shaped by piping, using a 1cm plain or star nozzle. Bake in the coolest part of the oven for 1 hour, covering loosely with foil if coloring too much. Peel the parchment or foil off the backs of meringues and gently press the base of each meringue, while still warm, to make a hollow. Replace upside down on the tray and return to the oven for a further 30 minutes or until completely dry. Cool on a wire rack and store airtight. An hour or so before serving, whip the cream and sandwich the meringues together in pairs. Place in the refrigerator until serving time. The meringues may be served plain, or with chopped walnuts sprinkled on the cream, or with a sauce. Makes Above: A variety of mouthwatering meringues, all made from the same basic mixture. about 20 egg shapes or about 30 smaller ones.
APRICOT SA UCE: Cover 250g dried apricots with cold water in a saucepan, add a small piece of cinnamon stick, bring to the boil, cover and simmer until soft. Remove cinnamon stick and puree apricots in a food processor or rub through a sieve. Return to the heat, stir in V2 cup sugar and cook until sugar is dissolved. A little more water may be added if sauce is too thick. Add 1-2 tablespoons brandy or Grand Marnier, if desired. Cool, then chill.
MELBA SA UCE: Puree 250g fresh or thawed, frozen raspberries in a food processor, then sieve to remove seeds, or rub the whole fruit through a sieve. Beat in 4-5 tablespoons icing sugar until mixture thickens and add a little lemon juice to sharpen flavor. The sauce can also be made by pureeing a 425g can of raspberries with their juice. Omit sugar and add lemon juice to taste. Serve sauce chilled.