Meringue

Pavlova (Shona's recipe) this is a fool proof Pavlova recipe from an old friend of mine

2 egg whites

1/2 tsp of vanilla

1 tsp of cornflour

1 and 1/2 cups of Castor Sugar

1 tsp of vinegar

4 Tbsp boiling water

Put all ingredients in a small bowl
Beat until stiff (15 mins)
Spread onto Baking Paper on a tray
Bake 180 degrees 10 minutes
Reduce heat to 150 degrees for 45 minutes
Cool in oven

Mini Meringue Pies

Lemon Curd

Sweet short pastry

lemon curd

2 egg whites

1/2 cup caster sugar

2 eggs

2 egg yolks

2 cups caster sugar

240 g butter

2 2/3 cups lemon juice

4 tbsps finely grated lemon rind

Lay pastry into small flan tins
1. Prick the base and refrigerate for 30 mins
Fill with Lemon Curd
Beat 2 egg whites until soft peaks form
Gradually add sugar until firm and glossy
Pipe onto the top of the Lemon Curd
Bake at 180 C until meringue is lightly browned

Place the eggs, egg yolks and sugar in a bowl and whisk
Melt butter in a small saucepan over low hear
Remove from heat and stir in the egg mixture
Add lemon juice and lemon rind
Return to heat and stir for 5 mins or until mixture is thick enough to coat the back of a spoon
Put into sterilized jars (Makes 4 cups)

Maree's Lemon Meringue Pie

Pastry

175g flour

100g cold butter, cut into cubes

1 tbsp icing sugar

1 egg yolk

Meringue

4 egg whites, room temp

200g sugar

2 level tsp cornflour

Filling

2 level tbsp cornflour

100g sugar

finely grated zest 2 large lemons

125ml fresh lemon juice (from 2-3 lemons)

juice 1 small orange

85g butter, cut into cubes

3 egg yolks and 1 whole egg

put flour, butter, icing sugar, egg yolk (save white for meringue) and 1 tbsp cold water into food processor.
Using the pulse button, process until the mix starts to combine, don't overwork.
Tip the pastry onto floured surface, gather together until smooth, then roll out and line 23cm fluted flan tin.
Trim and neaten edges. Prick the base with fork and chill for 1/2 to 1 hour.
Bake blind for 15 minutes 200C/fan, then remove beans or rice and baking paper and bake 5-8 mins until
1. pale golden and cooked. Lower temp to 180C/fan.
While pastry bakes. Mix the cornflour, sugar, lemon zest in med pot.
Strain and stir in lemon juice.
The juice of 1 orange add water to make up to 200ml and add to pot
On medium heat stirring constantly, cook until bubbling.
Remove from heat and add butter until smooth,
Add beaten eggs and stirring constantly return to heat and cook until mixture is thick and plops from spoon.
Take off heat and set aside while you make meringue.
Put egg whites in a large bowl.
Whisk to soft peaks, then add half the sugar a tbsp at a time, whisking between each addition.
Whisk in the cornflour, then add the rest of sugar as before until smooth and thick.
Quickly reheat the lemon filling and pour into the case.
Put spoonfuls of meringue around the edge of filling (if you start in middle the meringue may sink)
Pile the rest into the centre.
Return to oven and cook for 20 minutes until crisp and slightly coloured.
Leave pie to rest for half hour in tin, then remove and leave for 1 hour before slicing.

Pennie's Eton Mess (Next door neighbour's recipe)

225g fresh or frozen raspberries

1/4 cup caster sugar

450g strawberries, hulled, quartered

150ml thick cream

150ml thick Greek yoghurt

4 (10g each) meringue nests, crumbled

Place raspberries and sugar in a saucepan over very low heat for 5 minutes until the juices start to flow, then leave to cool.
Transfer to a food processor and puree until smooth. Pass through a sieve, discarding the solids.
Place strawberries in a bowl with the puree, cream, yoghurt and the meringue.
Fold everything together until just combined, then spoon into four glasses and serve immediately.
Add a scorched almond to the top

Meringues

4 egg whites

pinch of salt

1 cup caster sugar

Preheat oven to 120 C
1. Beat salt and room temperature egg whites until forming peaks
2. Add sugar a spoonful of time keeping the beater going
3. Beat until you cannot feel the sugar in the mixture between your fingertips
4. Add spoonfuls of mixture to Baking paper on a tray
5. Place in oven, reduce temperature to 90 C and bake for 1 1/2 hours
6. Leave in oven to dry out

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