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Recipes
Meringues
4 egg whites 9 oz. (250 g) icing sugar, sieved
1. Line a baking tray with non-stick baking parchment.
2. Whisk the egg whites and sugar at maximum speed for about 10 minutes, until it stands
in peaks.
3. Spoon the mixture onto the baking tray (or use a piping bag with a 1″ [2.5 cm]
star nozzle).
4. Bake at 225° F (110° C) for about 4–5 hours, until firm and crisp. If they start to brown,
leave the oven door slightly ajar.
5. Store meringues in an airtight canister.
Shortcrust Pastry
1 lb (450 g) flour 1 tsp (5 ml) salt
8 oz. (225 g) fat (mix lard and margarine 4 tbsp (80 ml) water
straight from the refrigerator)
Hint: Don’t overmix!
1. Sieve the flour with the salt.
2. Place the flour into the bowl. Chop the fat mixture up roughly and add to the flour.
3. Mix at speed min. to 1 until it resembles breadcrumbs. Do not overmix.
4. Add the water and mix at minimum speed. Stop as soon as the water is blended in.
5. Cook at about 400°F (200° C), depending on the filling.
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