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Egg whites 3 large eggs
Castor sugar 125g
Cornflour 1tbsp
Cream of tarter 1/4tsp
Salt a pinch
Vanilla Essence 1 tsp
Heavy cream 1 cup
Icing sugar. 1tbsp
Nuts pistachios and almonds 1/2cup

For meringue cups preheat the oven at 140c.Spread a parchment paper on a baking tray.
Draw six circles leaving some space in between them.Mix cornflour and sugar.
Whisk egg whites with salt, cream of tarter and essence with an electric hand mixer.
Slowly pour in sugar little by little.Increase the speed and whisk until the stiff peaks formed.
Fill the circles with this mixture and put in the oven to bake for 50-60 minutes .let it cool in the oven for few hours keeping the door little open.Let it dry completely.
Now whip the cream with sugar until stiff.Place the cups on a serving plate dollop the cream into the centre of the cups and sprinkle nuts over the top.Serve immediately.

Note….The meringue cups can be baked in advance but they should be assembled immediately before serving.

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