Gooey pink meringue topped with sweet strawberry
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- Abigail Donnelly
- 6
- Easy
- 20 minutes
- 1 hour, plus 3 hours setting time
- Woolworths Brut Rosé Méthode Cap Classique (Villiera)
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
Cooking Instructions
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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