Strawberry Meringue Baskets -

Strawberry Meringue Baskets

Ingredients

For meringue

8½ oz icing sugar
4 egg whites
3 drops of vanilla essence

For filling

8 oz small fresh strawberries
2 tablespoons redcurrant jelly

Baking sheet lined with non-stick (silicone) cooking, or rice paper; nylon forcing bag with 8-cut vegetable rose pipe

Method

Set oven at 275-300°F or gas mark 1-2. Rub icing sugar through a nylon strainer on to a sheet of greaseproof paper; have ready a pan half-full of gently simmering water.

Put the egg whites in a pud­ding basin, beat until foaming with a rotary or electric beater, then add the icing sugar, 1 tablespoon at a time. When all the icing sugar has been added, flavour with vanilla essence, set the basin on the pan of hot water (unless using an electric beater) and continue beating until the mixture holds its shape.

To test, lift a little of the mixture on the whisk and let it fall. If ready, it will retain its shape as a thick ribbon when it falls in the basin.

Fill the mixture into a nylon forcing bag. Shape into 6 small baskets, bake for 45 minutes in pre-set oven. Allow to cool.

Beat redcurrant jelly in a basin with a small whisk or fork and rub through a strainer into a pan; heat gently until clear. Hull the strawberries and turn very gently in the warm redcurrant glaze until evenly coated. Spoon into baskets.

Related food category:

• Meringue