Macadamia meringue
Requirements
- 6 egg whites
- Pinch of salt
- 1 1/2 cups fine granulated sugar
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 300 ml pure cream
- 1/2 cup icing sugar
- 250 g mascarpone
- 100 g roasted macadamias, chopped
Preparation
Preheat the oven (120 °C / hot air oven 100 °C). Grease two oven trays and cover them with baking paper. Mark a 22 cm circle on each baking sheet. Using the whisk, beat the egg whites and salt at high speed (11-12) until soft peaks form. Add the sugar little by little and beat until the mixture is thick and shiny. Add the vanilla and vinegar and mix until just combined. Divide the mixture evenly between the two oven plates. Spread it out evenly in the marked circles. Bake for about 1½ hours or until firm and lightly browned. Turn off the oven. Leave the meringue to cool completely in the oven with the door ajar. For the filling, use the whisk to beat cream, vanilla and icing sugar on high speed (11-12). Mix in the mascarpone and macadamia nuts. Now bring the meringue discs together with the mixture in between. Dust the pastry with icing sugar and decorate with fresh berries.