7
6
1.
Preheat the oven to 120°C
2.
Combine the sugars and set aside. Whisk the
egg whites in the bowl on speed 6 until fairly
stiff. Add half the sugar and whisk until smooth
and stiff peaks have formed.
3.
Remove the bowl, and lightly fold in the
remaining sugar with a metal spoon.
4.
Line a tray with baking paper, and spoon or
pipe the meringue mixture into ovals, then
sprinkle with the remaining sugar.
5.
Cook on the lowest shelf of the oven for 1½
hours. Cool on a wire rack.
6.
Serve as they are or top with soft fruits, grated
chocolate, or sweetened cream.
INGREDIENTS
4 egg whites
100g caster sugar
100g icing sugar
Basic Meringues
1.
Soak the dried apricots overnight in the rum.
2.
Mix the egg, milk, lemon rind and melted butter
in a jug.
3.
Sift the flour into the bowl, add the ground
almonds and salt. Whisk on speed 3, gradually
adding the liquid, then increase the speed to 5
or 6 and whisk until the batter is smooth.
4.
Heat the oil in a frying pan and drop in
tablespoons of batter to make the pancakes.
Cook for a minute or so on each side until
golden. Put in a stack and keep warm.
5.
Purée the rum and apricots in a blender, put a
little purée on each pancake and roll up.
6.
Serve warm with cream or ice cream.
INGREDIENTS
100g plain flour
25g butter, melted
25g ground almonds
Grated rind of ½ lemon
50g dried apricots
2-3 tbsp rum
300ml milk
Pinch salt
Oil for frying
1 egg
Cream or ice cream
(to serve- optional)
Apricot, Lemon & Rum Pancakes
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