Fruity Meringue Pots
This is a quick and easy dessert for those cold winter nights, but please be careful when serving these as fruit retains their heat so let rest for 5 minutes after taking them out of the oven!
Ingredients:
- 420g can of peaches in clear fruit juice
- 1 tablespoon of cornflour
- 2 egg whites
- 1/4 cup caster sugar
Method:
- pre-heat the oven to 200C
- drain the peaches and set aside juice. Measure out 1/2 cup of the peach juice and add cornflour, mixing with a small whisk until smooth.
- place juice mix in a saucepan and heat until boiling, stirring constantly to prevent lumps for about 1 minute.
- roughly chop the peaches and add to the thickened juice.
- divide peach mixture between 4 ramekins (small bowls suitable for the oven)
- place the egg whites in a clean bowl and beat until soft peaks form. Sprinkle in the sugar a little at a time while you continue beating until smooth and creamy and when the beaters are lifted up the mixture holds its shape and is thick and smooth. Spoon evenly between the ramekins.
- place in pre-heated oven and cook for 8-10 minutes until the meringue is golden
- remove from oven, let rest for minutes and serve warm (always good with a little bit of ice-cream!)