Mini merengues with Lychees


mini meringue
2 egg whites
50g castor sugar
50 icing sugar
EAT ME Limes Product photo
1 lime
1 tbsp. corn starch
Blue Berries Product Photo
50g blueberries
EAT ME Lychees Product photo
5 lychees
2 sprigs of fresh mint
250ml cream
100 ml strawberry sauce

Preheat the oven to 90 °C.
Use a mixer on the highest setting to beat the egg whites until stiff.
Add the castor sugar and icing sugar spoon by spoon. Beat until the
meringue has a shine to it and you no longer taste or feel any sugar
crystals. Squeeze the lime and dissolve the cornflour in 1 tablespoon
of its juice. Add this to the egg whites drop by drop. Spoon into the
piping bag and make 10 rounds of approx. 4 cm intersection on a baking
tray lined with baking paper.
Bake the meringues in the middle of the oven in about 60 minutes until
they are done. Turn the oven off and let them cool down in the oven.
Peel the lychees, remove the stone and cut them in half. Beat the
cream until stiff with the mixer.
Fill the meringues with a dash of whipped cream, spoon a teaspoon of
strawberry sauce on top and garnish with half a lychee, some
blueberries and a sprig of mint.


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