Ann Adams has a fond place in her heart for her mother-in-law’s recipe.
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The meringue cloud is “quick, easy and you can make it look really glamorous” and Ms Adams would recommend anyone to give it a go.
She said people who are nervous about cooking should just give it a go ‘because even the best cooks make mistakes’.
“I had moved into a rental property and I had promised eight sponges which is 16 halves and fill them all with cream and strawberries,” Ms Adams said.
“I don’t know what went wrong, I think the eggs were stale and I made about three flops.
“It was the afternoon before the event.”
After getting stressed, Ms Adams went to the grocery store and bought all the ingredients again to make sure they were fresh.
“Sure enough, second time round it all worked,” she said.
Ms Adams has fond memories of cooking from growing up with her siblings to cooking for the Country Women’s Association.
Meringue Cloud Recipe:
Ingredients:
- 2 egg whites
- ¾ cup of castor sugar
- 1 tablespoon of gelatine (small)
- orange and/or lemon juice
- pinch of salt
Method:
- Beat egg whites until stiff peaks form, slowly adding the sugar.
- In the meantime, grease the inside of a cake recess tin.
- Place gelatine in 1/3 cup of boiling water and stir to dissolve, then fill the rest of the cup with orange and/or lemon juice.
- Slowly add to the egg whites, whilst beating.
- Pour into the recess tin and place in refrigerator until set.
- When set, tip onto a plate and fill with whipped cream.
- Decorate with any fruit you wish...the choice is yours!
Annie Lewis
Have a tip? Email me at a.lewis@austcommunitymedia.com.au
Have a tip? Email me at a.lewis@austcommunitymedia.com.au
