Ingredients:
Method:
Beat the egg white with the pinch of salt to a stiff texture, then start adding the sugar a little a time, then add the remaining ingredients until a very firm consistency is reached. Pour into a lined tin and bake at 140 degree Celsius for app. 45 minutes. Cool down and decorate with copious amounts of sweetened whipped cream and fruit of your choice.
Tips:
The top will be crunchier than the bottom, so you might like to turn the baked meringue upside down before starting to garnish. A little drizzle of Grand Marnier or Cointreau liquor (e.g. into the whipped cream) will add back a bit of European flair and flavour (or would this be heresy to you Antipodeans?)
Shopping:
If you live in New Zealand, then you can order my own sweet treats online here.
Quakebake Ltd., Napier, New Zealand phone (06) 833 6446 © Copyright 2005 All rights reserved.