Saturday, January 22, 2011
I don't often re-post recipes, but I'll make an exception. Partly because this recipe is smaller - half - than the one I posted about a few years ago, and partly because it's so good. And I like the new photo, too.
These will keep well for a few days at room temperature, or you can freeze them. Be prepared: they are *very* fragile, and a few usually break, so make sure you have a few more than you need.
Serve them with lightly whipped cream, and fruit. I used mango and kiwi, in small dice, tossed with some passion fruit. Delicious!
from Nigella Lawson
makes about 10
4 egg whites
pinch of salt
250 g sugar
2 tsp corn flour
1/2 tsp vanilla extract
1 tsp white wine vinegar
Preheat the oven to 180°C, and line two cookie sheets with parchment paper. Beat the eggwhites with a tiny pinch of salt until they're firm but not stiff. Add the sugar, a little at a time, and beat until you have a wonderful glossy, fluffy meringue. Sprinkle over corn flour, vanilla and vinegar, and gently fold in.
Form little rounds of the batter, about 10 cm across, on the parchment paper. Use the back of a spoon to make them slightly bowl-shaped. (in order to hold more filling, of course.)
Put them in the oven, and lower the heat to 150°C. Bake for 30 minutes, turn off the heat, and bake for 30 minutes more. (At least - an hour or two won't hurt at this stage.) Remove gently from the paper and leave to cool on a rack.
Recipe in Swedish: