This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
Mini meringues:
Cream cheese mixture:
To serve:
Preheat the oven to 100°C and line a baking sheet with baking paper.
Mini meringues:
Using a large mixing bowl, beat the egg whites and cream of tartar together until frothy.
Continue mixing while adding the castor sugar one teaspoon at a time until stiff peaks form.
Sprinkle the corn flour and vinegar over and gently fold together.
Transfer the meringue to a piping bag and pipe small dollops on the prepared baking sheet.
Bake at 100°C for 45 minutes. Turn the oven off and allow the meringue to cool in the oven.
Cream cheese mixture:
Beat the cream cheese and sugar together.
Add the whipped cream and fold together.
To serve:
Add a layer of the cream cheese mixture to the bottom of a serving glass.
Top with strawberries.
Add a few mini meringues and drizzle with strawberry jam.
Add more strawberries and repeat the layers ending with the meringues.
Garnish with fresh mint and enjoy immediately.
This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
{{serverError}}
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
