A Perfect Pantry

Ingredients

• 4 x 59g free range egg whites
• 1/2 teaspoon cream of tartar
• 1 cup caster sugar
• 300 milligrams pure cream
• 200g packets pistachio Persian fairy floss

Directions

1. Preheat a fan forced oven to 120°C.
2. Using an electric mixer, beat the egg whites until soft peaks form. Add the cream of tartar and gradually add the sugar, 1 tablespoon at a time until all of the sugar has been added. Beat until egg whites are thick, glossy and smooth. To tell if your meringue mixture is ready to be baked, rub a small amount between your fingers. If you can feel sugar crystals, it isn’t done yet and you have to keep on beating until it has dissolved, otherwise you will end up with weepy meringues.
3. Bake for 30 minutes, turn the oven off and place a wooden spoon in the oven door to create a small ventilation gap. Leave meringues in the oven until it has completely cooled.
4. Using an electric hand mixer, beat the cream until it reached stiff peaks and then spoon a dollop onto each meringue. Top with Persian fairy floss and serve.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Hand Mixer
• PowerMIx Combo Stand Mixer