Vacherin Recipe
Vacherin Recipe with Egg Whites, Sugar, Whipped Cream & Fruit.
INGREDIENTS
2 Egg Whites
4 oz (100g) Granulated Sugar
For the filling:
1/2 pint (300ml) Whipped Cream
Fruits of the season
METHOD
Whisk the Egg Whites until they form peaks. Whisk in 1 tablespoon of Sugar and when smooth and shiny, stir in the rest of the Sugar gently. Have ready two baking trays lined with a sheet of greaseproof paper, on which you have drawn a circle. Pipe the meringue mixture on top of the circle starting at the centre. Cook in a very low oven (200F / 100C / Mark 1/2) for 5 -6 hours until hard. When ready, sandwich together with whipped cream and fruit. Serves 8.
Based on the Vacherin recipe in:
Classic Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).