Page 47 - br-aug-2020

August 2020 August 2020

This is fabulous as a pudding or a slice with friends and a cup of
tea. "Now we can"
 4 egg whites

 8oz caster sugar
 3-4 drops vanilla essence
 1/2 tsp white wine
vinegar
 4oz chopped toasted
hazelnuts
 1/2 pint double cream
 icing sugar or cocoa
powder to decorate

Method ( Oven mark 4 or 170c )
1. Butter and flour the sides of two 8inch cake tins and line the
bottom with a circle of non-stick paper.

2. Whisk the egg whites until stiff
3. Add sugar one tablespoon at a time and continue beating until
the mixture is very stiff and stands in peaks.
4. Whisk in vanilla essence and vinegar
5. Fold in the nuts
6. Divide the mixture between the two tins and smooth the top.

7. Bake in the oven for 30-40 mins, then turn out on a rack to cool.
Whip the cream and sandwich together, add strawberries or crumble just
a flake then dust with icing sugar or coco powder.
The meringues can be made a week in advance if kept in an airtight tin.

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