Australian Table
Ingredients
Meringues
Method
1.Blend strawberries, half of caster sugar and lemon juice together until smooth.
2.Using an electric mixer, beat egg white in a clean bowl until soft peaks form. Add remaining sugar and whisk until firm.
3.Gradually beat in strawberry puree. Continue to beat until thick and frothy. Pour into a 1 Litre container. Place in freezer for 3 hours or overnight.
4.Preheat oven to 150°C. Line 3 baking trays with baking paper. Mark out 12 x 8cm squares on baking paper. Turn baking paper over, marked-side down.
5.To make Meringues, place egg whites in a clean, dry bowl. Using an electric mixer, beat until soft peaks form. Gradually add half of sugar, 1 tablespoon at a time, until firm, then fold in remaining sugar.
6.With a spatula, spread mixture evenly within marked squares, ensuring tops are flat. Bake for 30 minutes. Reduce heat to 120°C. Bake for 20 minutes. Turn oven off and cool meringues inside oven with door ajar.
7.Dust 6 plates with icing sugar. Top each with a meringue, strawberry ice-cream, another meringue and sliced strawberries. Dust with icing sugar to serve.
For perfect squares, make a cardboard template. Place on prepared tray and spoon meringue mixture into centre. Hold template down firmly and use a spatula to spread mixture. Gently slide template away. Repeat to make 12.
Note
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