Meringue Gateau with Berries

Name: Meringue Gateau with Berries
Total time: 2 h 30 min
Yield: 4
Cuisine: Australian
Ingredients: butter (for greasing); all-purpose flour (for greasing); 4 egg whites; 1 cup caster sugar; 2.5 cups double cream; 4 tablespoons powdered sugar; lemons (zested); 0.5 cup Blueberries; 0.5 cup Raspberries; powdered sugar (for dusting)

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Health Score:

4,7 / 10

Difficulty:

moderate

Difficulty

Preparation:

2 h. 30 min.

Preparation

Calories:

769

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	769 kcal	(37 %)
Protein	8.1 g	(8 %)
Fat	54.28 g	(47 %)
Carbohydrates	66.84 g	(45 %)
Sugar added	57.63 g	(231 %)
Roughage	1.44 g	(5 %)

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more nutritional values

Vitamin A	627.01 mg	(78,376 %)
Vitamin D	2.4 μg	(12 %)
Vitamin E	1.62 mg	(14 %)
Vitamin B₁	0.04 mg	(4 %)
Vitamin B₂	0.45 mg	(41 %)
Niacin	2.68 mg	(22 %)
Vitamin B₆	0.07 mg	(5 %)
Folate	11.09 μg	(4 %)
Pantothenic acid	0.86 mg	(14 %)
Biotin	4.73 μg	(11 %)
Vitamin B₁₂	0.3 μg	(10 %)
Vitamin C	6.72 mg	(7 %)
Potassium	228.88 mg	(6 %)
Calcium	106.54 mg	(11 %)
Magnesium	18.67 mg	(6 %)
Iron	0.35 mg	(2 %)
Iodine	40.87 μg	(20 %)
Zinc	0.46 mg	(6 %)
Saturated fatty acids	34.56 g
Cholesterol	169.5 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: butter (for greasing); all-purpose flour (for greasing); 4 egg whites; 1 cup caster sugar; 2 ½ cups double cream; 4 tablespoons powdered sugar; lemons (zested); ½ cup Blueberries; ½ cup Raspberries; powdered sugar (for dusting)

How healthy are the main ingredients?

lemon Blueberry Raspberry

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Preparation steps

Preheat the oven to 300ºF. Grease two baking trays with butter and cover each one with flour. Shake off any excess flour and set aside.

Whisk the egg whites until they form soft peaks then add half the sugar and beat until the mixture is thick and glossy. Fold in the remaining sugar with a metal spoon then scoop the mixture onto the baking sheets and form into rough circles. Bake in the oven for 45-50 minutes or until the meringues are golden brown. Remove from the oven and let cool.

Whip the cream and icing sugar until the mixture holds soft peaks then stir in the lemon zest.

Lay one meringue circle onto a serving plate. Spread over half the lemon cream, add the other meringue circle and spoon over the remaining cream. Scatter over the fruit, dust with icing sugar and serve immediately.