Serve up these decadent twists on the traditional meringue from the award-winning espresso bar Tea Hee
1. Preheat the oven to 120°C.
2. Put the egg whites and sugars into a heatproof mixing bowl over a pan of gently steaming water. Stir often until the sugar has dissolved into the whites, it should just start to feel warm.
3. Whisk at full speed using an electric mixer for 10 to 15 minutes until the egg whites have formed very stiff peaks. Fold in a couple of tablespoons of the crushed pecan nuts and spoon into four large dollops on a parchment lined baking tray. Sprinkle the tops with a few more crushed pecans and place in the oven for 1 hour. Turn the oven down to 100°C and cook for a further hour. Remove the meringues and allow them to cool on the tray.
4. For the toffee sauce combine the glucose syrup, butter and sugar and heat gently until melted. Increase the heat and cook until the sauce has a caramel colour, stirring all the time. Add the cream and turn off the heat, now whisk the mixture until you have a smooth sauce.
5. Drizzle over the cool meringues. Allow the sauce to cool and enjoy with clotted cream for an extra treat.
©Tea Hee
Photography Copyright © 2009 Victoria Harley
.jpg)
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.