Recipes
Meringue pyramid
These keep for up to two weeks in an airtight container – fill with fresh cream just before serving.
These keep for up to two weeks in an airtight container – fill with fresh cream just before serving.
(1 votes)
Cook: 1 Hour 50 Mins
Serves: 8
Price: 14p per serving
Nutritional Information
Each 90g serving contains
Energy
1553kj
371kcal
1553kj
371kcal
18%
Fat
27g
27g
High
38%
38%
Saturates
17g
17g
Med
84%
84%
Sugars
29g
29g
High
32%
32%
Salt
0.15g
0.15g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
1726kj/413kcal
Typical energy values per 100g:
1726kj/413kcal
Ingredients
125g caster sugar
100g icing sugar
4 large egg whites
450ml double cream
½ 2g pack Home2Bake Edible Glitter Flakes (optional)
Method
1
Pre-heat the oven to 140C/120C Fan/Gas 1. Line two baking trays with sheets of baking paper.
2
Mix the sugars together. In a clean bowl, whisk the egg whites until they form stiff glossy peaks, then whisk in the sugars, 1 tbsp at a time, whisking after each addition until stiff again.
3
Put teaspoons of the mixture on to the trays to make 32 mini meringues. Bake in the oven for 1 hour or until they can easily be lifted off the paper. Leave on a wire rack to cool.
4
Whip the cream until it just holds its shape and use to sandwich the meringues together. Assemble into a pyramid and sprinkle with glitter flakes if you wish.