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Member recipe

Caramel Meringues

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Serves 1 - 4 Meringues

A crisp meringue shell holding a soft and chewy toffee flvoured centre- a perfect match with freshly whipped cream and seasonal fruit.

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  • 2 Egg Whites
  • 115g/4oz Light Muscavado Sugar
  • 142 ml pot double cream
  • Seasonal Fruit of your choice


    1. Preheat the oven to 120C/fan 100C/gas 1/2
    2. Place the egg whites into a clean and grease free bowl and whisk until soft peaks form.
    3. Gradually ad the sugar, one spoonful at a time. Whisk until you have a thick and glossy mixture.
    4. Spoon the mixture into 4 equal mounds on top of a baking tray lined with baking paper, swirling with the end of the spoon, then make a dip in the middle of each one.
    5. Bake in the oven for 2 hours, then leave to cool before peeling back the paper.
    6. Serve each meringue with lightly whipped cream and seasonal fruit.

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