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Naturegg sugar white vinegar icing sugar cornstarch condensed milk yogurt lemon juice lemon rind vanilla mix strawberry vanilla mix icing sugar mint
Viewed: 11 - Published at: 4 years agoIngredients
- 1 cup naturegg simply egg white, well shaken
- 1 cup granulated sugar
- 1 tablespoon white vinegar
- 1 34 icing sugar, sifted
- 2 tablespoons cornstarch
- 1 (300 ml) caneagle brand sweetened condensed milk (regular or low-fat)
- 2 cups thick plain yogurt
- 14 cup lemon juice
- 1 tablespoon lemon rind
- 1 teaspoon vanilla
- 2 cups europe's best 4-Field Berry Mix, frozen
- 12 cup smucker's pure strawberry jam
- 1 teaspoon vanilla extract
- 2 cups europe's best 4-Field Berry Mix, frozen
- icing sugar (optional)
- mint sprig (optional)
Method
- Preheat oven to 250F Line a large baking sheet with parchment paper.
- MERINGUE: In a large bowl, beat egg whites until light and starting to hold shape.
- Gradually add granulated sugar to egg whites and beat until firm.
- Beat in vinegar.
- Gently fold icing sugar and corn starch into meringue mixture, in thirds, gently.
- Spoon egg whites into a circle on prepared baking sheet, about 12-inches.
- Bake in preheated oven for 1 1/2 hours.
- Turn off oven, leave door ajar and let meringue cool in oven.
- FILLING: Mix all ingredients together until well combined.
- SAUCE: Place frozen berries and jam in a small saucepan.
- On low heat, simmer for 2-3 minutes.
- Remove from heat, stir in vanilla.
- Reserve.
- ASSEMBLY: Gently spoon filling over cooled meringue.
- Spoon reserved berry sauce over filling, don't worry if it runs down the sides!
- Top with frozen berries.
- Sprinkle with icing sugar and garnish with fresh mint.
