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 Preparation 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. Enjoy!
300g Hob Nobs 150g butter, melted 1 x 397g can condensed milk (we used Nestlé) 3 medium egg 4 limes 300ml double cream Whizz 300g