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4 extra large egg whites
250 ml castor sugar
15 ml cornflour
A pinch of salt
5 ml white grape vinegar
250 g LANCEWOOD® Full Fat Plain Cream Cheese with Berry Sachet (at room temperature)
125 ml castor sugar
Juice and zest of 1 small lemon
5 ml vanilla essence
125 ml whipped cream
Grated milk chocolate
Preheat the oven to 180°C. Beat the egg whites until soft peaks are formed. Add the castor sugar a little at a time while beating well after each addition. Sift in the cornflour and add the salt and vinegar. Mix into the beaten egg white mixture. Place baking paper on a baking sheet. Spoon or pipe 6 circles onto the baking sheet. Using the back of a spoon, hollow each circle. Place in the preheated oven and lower the heat to 125°C. Bake for 1½ hours. Leave to cool in the oven.
Beat the LANCEWOOD® Full Fat Plain Cream Cheese with Berry Sachet, castor sugar, lemon juice and zest and vanilla essence together until smooth. Fold in the whipped cream.
Spoon the filling into the meringue nests and drizzle with the Berry Sachet. Sprinkle with grated chocolate.
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