Meringue Basket

Making a Meringue Basket does require care and attention; however, it is a very decorative dessert for a special dinner party or buffet luncheon, filled with fresh fruit and cream or with ice-cream. The quantity of meringue will also make six

4-inch baskets.


8 oz. Meringue Cuite

2 tablespoons Jam Glaze or stiffly whipped cream

Preheat the oven to very cool 250°F (Gas Mark |, 130°C).

Place a ½ inch star nozzle in a large forcing bag and fill the forcing bag with half the meringue mixture, or to within 3-inches of the top of the bag. Set aside.

Buttercream-filled Meringue Almond Layer Cake is sweet and delicious. Serve it with coffee or as a dessert.

With a pencil, draw a 10-inch circle on each of three sheets of non-stick silicone paper. Place the paper on three baking sheets.

To make the base of the basket, pipe a circle on to one of the sheets of paper. Fill in the centre by piping smaller and smaller circles until the entire circle is filled in.

Fill the forcing bag with the rest of the meringue mixture. To make the sides of the basket, pipe 10-inch rings on to the remaining two sheets of paper.

Any leftover meringue may be piped into a 10-inch semi-circular band which can be used as a basket handle.

Place the baking sheets in the oven and bake for 1 ½ hours or until the meringue is crisp but still pale in colour.

Remove the baking sheets from the oven and allow the meringue to cool for 5 minutes. Then carefully transfer the base and sides of the basket to a wire rack and leave them to cool completely. Peel off the paper and discard.

To assemble the basket, place the base of the basket on a serving plate. Brush the outside edge with a little of the jam glaze or cream, depending on what filling you are going to use. Place one ring on top. Brush the ring with a little glaze or cream and place the second ring over the first. The basket is now ready to be filled.