This delicious meringue dessert is served with fresh fruit and a toffee topping.
Ingredients
6 eggs, separated 1/2 cup caster sugar 1 teaspoon lemon juice 1 cup sugar (for the toffee) 1 punnet strawberries, washed, hulled and sliced extra caster sugar, for sprinkling juice of 2 lemons
Method
Fill a wide, shallow pan with water and bring to a gentle simmer. To make the meringue, whisk the egg whites to soft peaks. Gradually whisk in the 1/2 cup of caster sugar and the lemon juice. Spoon the meringue in large egg shapes onto the gently simmering water and poach them for about 4 minutes on each side (ie, turn once). Remove with a slotted spoon and drain on paper towels. To make the toffee, in a clean frypan, gently melt the sugar until it’s a rich golden brown. Careful, it’s hot! To serve, pour the toffee sauce over the meringue snow eggs. Decorate with the sliced strawberries, dust with the extra sugar and sprinkle with the lemon juice to taste.