Abigail Donnelly, Author at Woolworths TASTE

Duck recipes

Panfried duck breast on juicy plum and red cabbage served with tender asparagus ribbons

20 minutes

Gooey pink meringue topped with sweet strawberry

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour, plus 3 hours setting time

Ingredients

8 large free-range egg whites
1 t red food colouring
440 g caster sugar
1 x 600 g punnet strawberries, quartered
1 x 2 litre tub red berry medley frozen yoghurt, for serving
Icing sugar, for dusting

Method

Preheat the oven to 140°C.
Line a baking tray with greaseproof paper or a silicone mat. Place the egg whites in a large mixing bowl and, using an electric beater on a low speed, begin whisking. Do so until the eggs become foamy, then increase the speed until stiff peaks form. Still on a high speed, whisk in the red food colouring and caster sugar, a little at a time, until you have a stiff , glossy mixture.
Spoon the mixture onto the baking tray and bake in the centre of the oven for 1 hour. Turn off the oven and leave the meringue to dry out for a few hours.
Serve topped with the strawberry, a good scoop of frozen berry yoghurt and a liberal dusting of icing sugar.
Per serving: 2923 kJ, 12.3 g protein, 1.7 g fat, 138.8 g carbs

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Gooey pink meringue topped with sweet strawberry

Gooey pink meringue topped with sweet strawberry

Ingredients

Method