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Meringues with brandy cream and fairy floss
Meringues with brandy cream and fairy floss
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Prep Time:
300 minutes
Cook Time:
60 minutes
Total Time:
360 minutes
Ingredients:
  • 2 large eggwhites
  • 110g caster sugar
  • 300ml thickened cream
  • 24.00 gm pure icing sugar, sifted
  • 1 tsp brandy
  • Vanilla Persian fairy floss (pashmak)*, to garnish
Instructions:
  • Preheat the oven to 120°C and prepare a large baking tray by lining it with baking paper.
  • In an electric mixer bowl, beat egg whites until soft peaks form. Gradually add sugar and beat until thick and glossy. Spoon large dollops of mixture onto a tray, spacing them apart. Shape into 5cm rounds with a spoon and make indentations in the center using the back of the spoon. Bake for 1 hour, then turn off the oven and allow the meringues to cool inside for at least 4 hours.
  • Whip cream using an electric mixer until soft peaks form. Gradually add icing sugar and brandy, then beat until well combined. Spoon the creamy mixture into the center of the meringues and finish by garnishing with fairy floss before serving.

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