Click here to return to recipe page Crispy meringue
For the caramel Sugar æ of a cup with 2 tbsp of water Bring it to the boil until golden brown Meringue Eggs 6 Sugar º of a cup
Method While the caramel is cooking, separate the eggs and keep the yolk for the custard. (See recipe) To make the meringue, beat the egg white with º cup of sugar until mixture is soft in a peak form. When the caramel is ready, pour into the meringue mixture and whisk vigorously. (You may need someone to hold the bowl.) Place in a non-stick tray or bowl. Leave to stand overnight. When ready to serve, put custard in a serving bowl and place the meringue on top. It should have a rough, brown, looking texture and looks like “Ayers rock”. (some people call it “The Rock”.) |
Ingredients