Fruity Meringue tower

Just because we love our daddy so much and know he cant resist a meringue the girls got busy in the kitchen making a mega meringue tower of fruityness.

 Sophie was chief builder and took the role seriously building each of the 4 layers one of strawberry then blueberry and raspberry the top a mixture of fruit and meringue kisses and each layer stuck together with home made lemon curd and whipped double cream .

Ingredients for the meringue 
we made a pavlova style meringue

4 egg whites
225g golden caster sugar
1 tsp cornflour
1 tsp white wine vinegar
1 vanilla pod scrapped

• Pre heat the oven to 180 c
• i use silicon mats for meringue now as i get fed up of baking paper sticking to my meringues  
• Whisk the egg whites until stiff and shiny 
• slowly add the sugar and whisk well in betwee so the sugar properly melts into the egg whites 
• add cornflower, vinegar and vanilla 
• we piped the meringue in circles onto the mould 
• put the meringues into the oven and turn it down straight away to 120 c cook for 1 1/2 hours then turn off and leave over night to dry out and cool down 

assemble just before eating as if you do this in advance the meringues will suck up any moisture from the fruit and cream and give a soggy meringue








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