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Strawberries with basil syrup and meringue

Recipe for

2

person

persons

20
minutes
1 lemon
20 g basil leaves
150 ml water
80 g granulated sugar
400 g strawberries
2 egg whites
120 g icing sugar
75 g Greek yoghurt
Baking mat or baking paper

Roadmap

  • Preheat the oven to 100 degrees.
  • Beat the egg whites until stiff and add the icing sugar little by little.
  • Beat until peaks.
  • Rub the stiffly beaten egg whites out onto the baking mat or the baking paper and leave to dry for about 2 hours.
  • Bring the water and granulated sugar to the boil for 5 minutes.
  • Remove from the heat, add basil and leave to cool.
  • Take out the basil. Add the juice of half a lemon.
  • Line a deep bowl with a layer of syrup, a tablespoon of yoghurt, the strawberries and then the meringue.

Ingredients

for

2

persons

person

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 lemon

Coöperatie Hoogstraten - Vector logo Hoogstraten

20 g basil leaves

Coöperatie Hoogstraten - Vector logo Hoogstraten

150 ml water

Coöperatie Hoogstraten - Vector logo Hoogstraten

80 g granulated sugar

Coöperatie Hoogstraten - Vector logo Hoogstraten

400 g strawberries

Coöperatie Hoogstraten - Vector logo Hoogstraten

2 egg whites

Coöperatie Hoogstraten - Vector logo Hoogstraten

120 g icing sugar

Coöperatie Hoogstraten - Vector logo Hoogstraten

75 g Greek yoghurt

Coöperatie Hoogstraten - Vector logo Hoogstraten

Baking mat or baking paper

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

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Preparation

20

minus

  • Preheat the oven to 100 degrees.
  • Beat the egg whites until stiff and add the icing sugar little by little.
  • Beat until peaks.
  • Rub the stiffly beaten egg whites out onto the baking mat or the baking paper and leave to dry for about 2 hours.
  • Bring the water and granulated sugar to the boil for 5 minutes.
  • Remove from the heat, add basil and leave to cool.
  • Take out the basil. Add the juice of half a lemon.
  • Line a deep bowl with a layer of syrup, a tablespoon of yoghurt, the strawberries and then the meringue.

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  • Preheat the oven to 100 degrees.
  • Beat the egg whites until stiff and add the icing sugar little by little.
  • Beat until peaks.
  • Rub the stiffly beaten egg whites out onto the baking mat or the baking paper and leave to dry for about 2 hours.
  • Bring the water and granulated sugar to the boil for 5 minutes.
  • Remove from the heat, add basil and leave to cool.
  • Take out the basil. Add the juice of half a lemon.
  • Line a deep bowl with a layer of syrup, a tablespoon of yoghurt, the strawberries and then the meringue.

Recipe for

2

person

persons

20
minutes
1 lemon
20 g basil leaves
150 ml water
80 g granulated sugar
400 g strawberries
2 egg whites
120 g icing sugar
75 g Greek yoghurt
Baking mat or baking paper

Roadmap

Find out where your strawberries come fromDiscover where your berries come fromDiscover where your cherries come fromDiscover where your tomatoes come fromDiscover where your peppers come fromDiscover where your specialties come from
pdf

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