Meringue baskets

Ingredients for Meringue baskets

Instructions for Meringue baskets

To prepare the Meringue baskets recipe, please follow these instructions:

Preheat oven to 140 degrees (C).

Com 4 egg whites in an ovenproof dish and let them stand a little so they get room temperature. Beat them stiff. Set the bowl over a saucepan with småkogende water and add half of the icing sugar under the constant whipping. It is best to use the electric beater, where it whipped thick and very firm-more than just stiff. Set aside and cover with film. Com wax paper on 2 plates and draw 4 circles 18 cm. Flip the paper about ... Pipe marengsen some times and came in the icing bag. Squirt it out in one of the circles, the spril in an other 3 are drawn there just a circle with the mass – they must serve as pages. Behind my 45-50 until it is tor and crisp. Let it cool on the grate.

Low even a dollop of meringue as above. Put meringue spiral on wax paper and "glue" the rings on the bottom and each other with a little of the ubagte meringue. Squirt marengsen in stripes up the edge all the way around. Deck edge with small meringue rosettes. Behind in 50-60 min until dry and crisp. Leave to cool before it is filled with whipped cream and fresh fruit.

PS: This meringue is called Meringue cuite and is very stable and does not lose its shape when baked, so it is good when something must be shaped in the meringue.