Meringues take a while to bake, but you can keep them for a month. Bake a batch of small meringues, the preparation may take ten to twenty minutes, then cook for two hours, switch the oven off, leave them in it for another two hours to cool. Place the small meringues in an airtight container and keep them in a dry place.
Petite Meringues with Chantilly Cream and Strawberries
My potted strawberries have some berries, and I picked some today. I will serve the fresh fruits to go with the meringue. I need Chantilly cream to serve up with. Beautiful little meringue with sweet strawberry topping.
Freshly Picked Red Strawberries
Beautiful spread for a lovely afternoon tea, or a high tea, you cannot go without the petite meringues. There are many meringue toppings that you can make: whipped cream with mixed fruits, without cream but drizzled with chocolate and sprinkled with some nuts, just to name a few.
300 ml thickened cream
1 tablespoon pure icing sugar
1 teaspoon vanilla essence
In a bowl place the cream, add in the sugar, stir then refrigerate at least 25 minutes
Add in the vanilla essence, then whip up the cream until thick
Transfer to a clean bowl, and keep refrigerated until ready to use
Enjoy The Weekend To Yo All
Thank you for visiting my blog.
Until Next Post
Susy
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