MERINGUE NOUGATS
LESLEY WATERS
INGREDIENTS
DIRECTIONS
• • • •
1. Preheat the oven to 140C / 275F / Gas mark 1. 2. Line a rectangle tin approx. 24cm x 20cm with baking parchment leaving an overlap around the edge of the tin. 3. Whisk the egg whites until stiff. Gradually whisk in the sugar, 1 tablespoon at a time, until all the sugar is incorporated and the mixture is stiff enough to stand a spoon up in. Fold in the cornflour, vinegar, almonds and the scraped out vanilla seeds. 4. Pile the mixture into the prepared tin and roughly level the top. Bake in the oven for 2 hours. When cooked, remove from the oven and allow to cool in the tin. 5. When the meringue is cooled, dust liberally with icing sugar and remove from the tin on the baking parchment. Cut into 8 pieces and serve each piece with a bowl of fruit compote.
4 egg whites 225g (8oz) caster sugar 2 teaspoons cornflour 2 teaspoons white wine vinegar • 200g (7oz) flaked toasted almonds • 1 vanilla pod, split & the seeds scraped out • Icing sugar to serve Serves 8
44 The Marshwood Vale Magazine July 2021 Tel. 01308 423031
