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Print this Recipe    Citrus Meringues

Citrus and Banana Meringues
Serves 4

3 egg yolks
3 1/2 Tbsp caster sugar
3 tsp cornflour
300ml fruit juice
1 Tbsp rind or zest of lemon, orange, mandarin, and/or tangelo

Beat egg yolks with 1 1/2 Tbsp caster sugar, until smooth, then
mix in cornflour.

In a separate saucepan, heat fruit juice, rind of citrus and 2 Tbsp
caster sugar. Once at boiling point, add to egg yolk mixture. When
thickened, add back into juice pan and simmer to ensure cornflour
is cooked. Stir constantly. Allow to cool and cover with cling
wrap.


Meringue Mixture

3 egg whites
1/2 tsp cream of tartar
3 Tbsp caster sugar
1 tsp cornflour

Whisk egg whites and cream of tartar, until peaks form. Then add
1 tsp caster sugar and cornflour and continue whisking.

Add the rest of the sugar, little by little, and whisk until you
have a smooth, glossy mixture.

Spoon out circles on a non stick tray and cook for a couple of
hours at
110C.


To serve

2 Tbsp thick cream (King Island)
50g almond slivers
4 bananas

Once the citrus filling has cooled, add cream and almond slivers,
spoon some over meringue with a few slices of banana and sprinkle
with icing sugar and more citrus rind.

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