Portuguese Meringue Molotov

A simple recipe using egg whites and sugar - it makes a delicious light snowy dessert.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 8

Ingredients

Egg whites 8
Caster sugar 8 tbsp
Butter 10g
Caramel:
Caster sugar 100g
Water 4-5 tbsp

Method

1
Preheat the oven 200C. Boil 2 litres of water for a bain marie.
2
Put the caramel sugar and water in a pan on high heat. It will dissolve and brown in 3 minutes. Turn the heat off.
3
Put the egg whites in a large bowl and whisk to make soft peaks.
4
Add the caster sugar and keep whisking.
5
Add 1 tbsp caramel from Step 2 into the meringue and whisk again. It's ready when you can turn over the bowl and the meringue stays firm.
6
You'll need an Angel Cake tin- spread lightly with butter on the inside then put the remaining caramel in the base.
7
Pour in the meringue evenly and lightly press down.
8
Pour the boiled water from Step 1 into an oven tray then place the cake tin in the water. Put in the oven for 10 minutes.
9
Turn the heat off but keep in the oven for 1.5-2 hours.
10
Turn the pan over onto a plate and scoop the caramel from the base and pour over the top.

Tips & Note

●It's a traditional Portuguese sweet using just egg whites. See this recipe ID 995 for using up the yolks

Portuguese Meringue Molotov

A simple recipe using egg whites and sugar - it makes a delicious light snowy dessert.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 8

Ingredients

Egg whites 8
Caster sugar 8 tbsp
Butter 10g
Caramel:
Caster sugar 100g
Water 4-5 tbsp

Portuguese Meringue Molotov

Recipe ID :994 Posted on 14 AUG 2015

Serves 8

views 1,357
printed 160

saved 0

A simple recipe using egg whites and sugar - it makes a delicious light snowy dessert.

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Ingredients

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8
8 tbsp
10g
100g
4-5 tbsp

Method

1
Preheat the oven 200C. Boil 2 litres of water for a bain marie.
2
Put the caramel sugar and water in a pan on high heat. It will dissolve and brown in 3 minutes. Turn the heat off.
3
Put the egg whites in a large bowl and whisk to make soft peaks.
4
Add the caster sugar and keep whisking.
5
Add 1 tbsp caramel from Step 2 into the meringue and whisk again. It's ready when you can turn over the bowl and the meringue stays firm.
6
You'll need an Angel Cake tin- spread lightly with butter on the inside then put the remaining caramel in the base.
7
Pour in the meringue evenly and lightly press down.
8
Pour the boiled water from Step 1 into an oven tray then place the cake tin in the water. Put in the oven for 10 minutes.
9
Turn the heat off but keep in the oven for 1.5-2 hours.
10
Turn the pan over onto a plate and scoop the caramel from the base and pour over the top.

Tips & Note

●It's a traditional Portuguese sweet using just egg whites. See this recipe ID 995 for using up the yolks

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Tobuchan
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