Saharas Meringues

360 gms castor sugar     ( 120 gms for every 2 egg whites)

for every 6 egg whites

Turn oven to 130 C  if fan assisted 115

Place egg whites in a clean dry bowl and beat until very stiff . Turn the mixer to a slow speed and add the sugar 1tablespoon at a time

Line a baking tray with baking paper and using two dessert spoons quenelle the mixture onto the tray.

Put in the oven for an hour. Turn the oven off and leave ajar until meringues are cool.

Variations

1. Join two together with cream or Rich whip and crushed     berries

2. Add 1tsp vanilla essence to beaten egg whites

3. Add 1tsp raspberry vinegar to beaten egg whites

4. Add 1/3 cup of finely ground nuts.  Hazelnuts or chestnuts to the combined sugar and egg white meringue mixture.


haggadah Section: Commentary / Readings
Source: Sahara Krok