By Laura Bakhtiarian :: @Picesofme___

IMG_3701INGREDIENTS 

2 egg whites

1/2 cup (110g) caster sugar

 300ml thickened cream, whipped

 2 fresh yellow peaches, thinly sliced

 3-4 fresh apricots, thinly sliced

 100gms Fruchocs

 100gms mini Fruchocs

 50gms Fruchocs, crumbed (do this step by placing Fruchocs in blender)

IMG_3702

METHOD

Preheat oven to 150°C. Line 2 baking trays with baking paper. Place egg whites into a clean bowl. Beat with electric beaters until soft peaks form. Gradually add caster sugar, beating well between each addition. Beat until mixture is thick and glossy.

Pipe or spoon heaped teaspoonful’s of the mixture onto baking trays. Flatten meringue into a disc. Bake for 20-25 minutes or until crisp. Cool completely in the oven with the door ajar.

Top meringue with cream, and decorate with slices fruit and Fruchocs. Serve immediately.

Laura xx

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