CookEat Recipe
French Strawberry, Macaroon and Meringue Pudding
Wine-dipped macaroons, strawberries and baked yolk custard under a browned egg-white top.
Method
Steps
Step 1
Heat oven to 180 °C. Dip macaroons quickly in wine and line a 20 cm dish. Spread sliced strawberries with 40 g sugar over them.
Step 2
Beat yolks with 40 g sugar and vanilla, pour over berries.
Step 3
Bake about 20–25 minutes until yolk layer reaches 74 °C.
Step 4
Whip whites with remaining 25 g sugar to stiff peaks.
Step 5
Spread over hot pudding and bake until browned and meringue centre reaches 74 °C.
Step 6
Cool promptly, refrigerate and serve cold.
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