Meringue - 2 Foot Long!
While I have been making Meringues and Pavlovas for ever, I have not seen it presented like this ever before. I saw this on a cooking channel and decided to try it out. It looked stunning.
6 egg whites at room temperature, 340g castor sugar, 500ml fresh cream, fruit.
With an electric beater beat the egg whites until fairly stiff. Add the sugar a little at a time. Continue beating until the egg whites are stiff and glossy. Prepare the oven tray by lining it with baking paper. Draw two equal rectangles on the paper, leaving a space between the two. My oven tray allowed for two rectangles of 13cm by 36cm. Place the meringue in a large piping bag, cut off a cm tip and pipe the meringue carefully into the rectangles.(photo attached). Finish off the meringue by piping little blobs on the edges. Both the rectangles must look the same as you will be joining them later on. Bake at 120deg celsius for 2 hours. Turn off the oven after two hours and leave the meringue in the oven for at least 6-8 hours. I did mine late the night before serving it and left it in the oven overnight. I then wrapped it in cling wrap the next morning and set it aside until I was ready to serve. To serve remove the cling wrap very carefully and lay on a long board or platter joining the two pieces together. Beat the cream with some sugar and vanilla essence until stiff. Spread the cream over the meringue and cover with fruit. Enjoy! P. S. I used a long board which I retrieved from a friend's home renovation! I covered it well with foil.