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Lancewood Meringue Nests with Cheesecake Filling & Berry Compote
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Lancewood Meringue Nests with Cheesecake Filling & Berry Compote

Ingredients

Meringues:

4 extra large egg(s) , whites only
250 ml castor sugar
15 ml corn flour
salt , a pinch
5 ml white grape vinegar

Filling:

250 g LANCEWOOD® Full Fat Plain Cream Cheese with Berry Sachet , at room temperature
125 ml castor sugar
1 small lemon , zest & juice
5 ml vanilla essence
125 ml whipped cream

To finish:

milk chocolate , grated

Method

Meringues:
Preheat the oven to 180°C. Line baking sheet with baking paper. 

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 corn flour and add the salt and vinegar. Mix into the beaten egg white mixture.

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. 

Filling:
Beat the cream cheese, castor sugar, lemon juice and zest and vanilla essence together until smooth.

Fold in the whipped cream.

To finish:
Spoon the filling into the meringue nests and drizzle with the berry sachet.

Sprinkle with grated chocolate.

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