Ingredients
Serves 6Brown Sugar Meringues
3 free range egg whites, (at room temperature)
Pinch salt
¼ cup (55g) firmly packed brown sugar
¾ cup castor sugar
¾ tbsp cornflour
1 tsp Maggie Beer verjuice
Warm Strawberries in Vino Cotto
2 punnets fresh strawberries, hulled & cut in half
2 tsp Maggie Beer vino cotto
To serve
1 x 500 mls Maggie Beer Strawberries and Cream Ice Cream
Method
To make the meringues: Preheat the fan forced oven to 120˚C.
Grease and line 2 flat baking trays and place aside.
Place the brown sugar, castor sugar & corn flour into a mixing bowl and combine together well.
In the bowl of an electric mixer, whisk the egg whites with the pinch of salt until soft peaks form. With the motor running, slowly add the sugar mixture, a little at a time, whisking until stiff and glossy.
Then fold in the verjuice and dividing the mixture into 10 meringues (or 10 flat disc) onto the lined baking tray’s, transfer to the oven and bake for 1 hour. Cool completely in the switched-off oven with the door ajar. Whilst the mixture will make 10, the balance will keep for another dish.
Once the meringues have completely cooled remove from the oven, and roughly crush.
To warm the strawberries: Place a large non-stick frying pan over a low medium heat, add the strawberries, lightly toss until they are just warm, remove from heat and add the vino cotto, gentle toss to coat the strawberries and set aside.
To plate up, place some of the crushed meringue on the bottom of 6 plates, top each plate of meringue with 2 wholesome scoops of Strawberries and Cream Ice Cream, spoon over the warm strawberries then finish off with more crushed meringue over top, serve immediately.