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

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