RECIPE BY:
Kylie Millar
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 300g Eggwhite
- 600g Caster sugar
- Selection of nuts, coconut, spices, fruit and chocolate for decoration
METHOD:
- In a kitchen aid bowl place egg whites and caster sugar
- Cook over a bain marie, stirring intermittedly until temperature reached 70 degrees celcius
- Place bowl on mixer and whisk on high until cool and has stiff peaks
- Decorate meringue using a selection of different ingredients
- Place in a low oven, around 70-80 degrees celcius overnight or until dry
Our friends at Wine Selectors recommend pairing this dish with a Moscato.
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