Thyme Meringues, Balsamic Vinegar and Pepper with Strawberries and Basil
Ingredients
4 unit egg white
200 g icing sugar
2 thyme
1 tsp. pepper
4 balsamic vinegar
Instructions
STEP 1/5
Preheat the oven to 150ºC
Line a baking tray with parchment paper
Assemble the Food Processor bowl onto the power unit
Fit the Whisk Tool to the Food Processor bowl
STEP 2/5
Add Ingredients 1 (egg whites) into the Food Processor bowl
Attach the lid and ensure it is locked into place
Mix on a medium speed until stiff peaks form
STEP 3/5
With the machine running, gradually add Ingredients 2 (icing sugar) to the bowl
Mix on a medium speed until a shiny meringue is obtained
STEP 4/5
Using a spatula, fold in Ingredients 3 (thyme, pepper, vinegar) into the bowl
Stir until combined
Spoon content of the Food Processor bowl onto the baking tray into fist sized piles, evenly spaced
Bake at 150ºC for 40 minutes
Leave the meringues to cool in the oven with the temperature off
STEP 5/5
Decorate with strawberries, chopped basil leaves and a dollop of crème fraîche
Thyme Meringues, Balsamic Vinegar and Pepper with Strawberries and Basil
Ingredients
4 unit egg white
200 g icing sugar
2 thyme
1 tsp. pepper
4 balsamic vinegar
Instructions
STEP 1/5
Preheat the oven to 150ºC
Line a baking tray with parchment paper
Assemble the Food Processor bowl onto the power unit
Fit the Whisk Tool to the Food Processor bowl
STEP 2/5
Add Ingredients 1 (egg whites) into the Food Processor bowl
Attach the lid and ensure it is locked into place
Mix on a medium speed until stiff peaks form
STEP 3/5
With the machine running, gradually add Ingredients 2 (icing sugar) to the bowl
Mix on a medium speed until a shiny meringue is obtained
STEP 4/5
Using a spatula, fold in Ingredients 3 (thyme, pepper, vinegar) into the bowl
Stir until combined
Spoon content of the Food Processor bowl onto the baking tray into fist sized piles, evenly spaced
Bake at 150ºC for 40 minutes
Leave the meringues to cool in the oven with the temperature off
STEP 5/5
Decorate with strawberries, chopped basil leaves and a dollop of crème fraîche