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    You are in: Home / Recipes / Cream Meringues Recipe
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    Cream Meringues

    Cream Meringues. Photo by Nic

    1/1 Photo of Cream Meringues

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    Nic's Note:

    The secret of these melt in the mouth meringues, sandwiched with fresh cream, is to let them ‘dry out’ rather than bake, in a very slow oven.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 egg whites
    • 125 g caster sugar (fine)
    • 150 ml double cream (heavy)

    Directions:

    1. 1
      Line a couple of baking sheets with parchment or non-stick baking paper.
    2. 2
      Whisk the egg whites until stiff, add the sugar, 1 tablespoon at a time, whisking well for about 1 minute after each addition.
    3. 3
      Pipe or spoon 10-12 rounds or oblongs of the meringue on to the non-stick paper.
    4. 4
      Bake in the oven at 110ºC (225º F) for about 2-3 hours, changing the position of the trays half way through the cooking, don’t let them become very brown. Cool on a wire rack.
    5. 5
      Whip the fresh cream until stiff and use to sandwich the meringue shells together.

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    Ratings & Reviews:

    • on July 15, 2005

      55

      I have made a lot of pavlovas in my time but never any meringues. These are just divine and so impressive for a dessert with so few ingredients. I saw the pic a few weeks ago and new I had to try it..great recipe, thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cream Meringues

    Serving Size: 1 (86 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 261.4
     
    Calories from Fat 127
    48%
    Total Fat 14.1 g
    21%
    Saturated Fat 8.8 g
    44%
    Cholesterol 52.4 mg
    17%
    Sodium 41.9 mg
    1%
    Total Carbohydrate 32.4 g
    10%
    Dietary Fiber 0.0 g
    0%
    Sugars 31.3 g
    125%
    Protein 2.5 g
    5%

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