Traditional Scottish Recipes
Crumbly meringues filled with cream are a highlight of any afternoon tea (or any other time, for that matter). They can be messy to eat - but who cares when something tastes as good as this? If you are counting calories, one half of a meringue (minus the cream) is great on top of fresh fruit salad. The recipe below comes from the from Scottish women's rural institute collection.
Ingredients:Return to the Index of Traditional Scottish Recipes>
4 egg whites
225g (8oz or 2 cups) castor sugar (or granulated if castor is not available)
Whisk the egg whites until the bowl can be held upside down - just be careful at the earlier stages! Add approximately one third of the sugar and beat again. Then fold in the rest of the sugar with a metal spoon.
Cover 2 large baking trays with baking parchment. Place oval mounds of meringue using two large spoons (or pipe mix with icing bag) onto the trays. Dust with a little caster sugar and place in a cool oven 150C (300F or Gas mark 2) for 5 minutes, then lower oven temperature to 110C (225F or Gas mark -1) for 2 hours. You can test if they are ready by peeling one off the paper - if it comes off whole, they are ready.
Leave to cool completely. Later, sandwich two halves together with whipped cream.
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