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Cuisine Magazine Recipes

Lemon creme meringues with passionfruit

Posted on : 03-10-2016

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Ingredients 

 3 egg whites
Pinch of cream of tartar
100g (1/2 cup) caster sugar
2 x 150g ctns Vaalia Low Fat Lemon Creme Yoghurt
80ml (1/3 cup) light thickened cream
2-3 passionfruit, halved, pulp removed

Method 

Step 1

Preheat oven to 150°C. Line 2 baking trays with non-stick baking paper. Draw four 8cm discs on each lined tray. Turn the paper ink-side down.

Step 2

Use an electric beater to beat the egg whites and cream of tartar in a bowl until firm peaks form. Add the sugar, 1 tablespoonful at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy.

Step 3

Divide mixture among discs and use the back of a spoon to smooth surfaces. Bake for 30 minutes or until pale golden and slightly crisp. Turn oven off. Leave meringues in the oven, with the door ajar, to cool completely.

Step 4

Place the yoghurt and cream in separate bowls. Use an electric beater to beat the cream until thick. Use a large metal spoon to fold the cream into the yoghurt.

Step 5

Divide half the meringue discs between 4 plates. Top with half the yoghurt mixture. Top with the remaining meringue discs and remaining yoghurt. Top with passionfruit pulp.

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