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4
Ingredients
4 portion(s)
- 1 punnet strawberries, hulled and sliced
- 80 g icing sugar, (made in TM)
- 4 egg whites, at room temperature
- 2-3 dropswhite balsamic vinegar
- Pinch salt
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6
20min
Preparation 8minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 31
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5
Recipe's preparation
Preheat oven to 180ºC.
Butter 4-6 teacups or ramekins and coat with caster sugar liberally. Place onto baking tray and set aside.
Place sliced strawberries into large bowl and sprinkle with a tablespoon or two of the measured sugar. Set aside.
Warm mixing bowl for 1 min/50ºC/speed 2.
Insert Butterfly.
Place eggwhite, vinegar and salt into bowl and beat for approximately 4-5 min/speed 3.5. As you do this, slowly add sugar through hole in lid and keep beating until you have a glossy meringue texture.
Turn mix out on top of the strawberries and fold through gently. Dollop into prepared dishes and cook for 10-12 minutes until risen and slightly golden on top.
Serve hot or cold dusted with icing sugar.
10
Accessories you need
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Butterfly
buy now -
Spatula TM5/TM6
buy now
11
Comments
Add a commentJulie192 wrote:...
woww, I think he very clever!
fabulous recipe
fabulous recipe
Great to have gluten free options!
Great to have gluten free options!
easy dessert for a ‘school night’ treat and a...
easy dessert for a ‘school night’ treat and a great why to use up egg whites.
My 11 year old son made this
My 11 year old son made this for his school bake-off today and got second place! Must have been good (I didn't get to taste it )
Yummy, great way to use up
Yummy, great way to use up egg yolks after making hollandaise sauce