Meringue Slice


Working Method

Part 1
  1. Place measured water, egg and sponge mix into mixing bowl first.
  2. Mix for ± 1 minute on slow speed and 10 minutes on fast speed. Make sure whisk has full compliment of wires.
  3. Scale off 3600g batter into a greased and paper lined tray.(75 cm x 45 cm)
  4. Bake at 180° C for ± 25 minutes.
  5. Remove from oven and leave sponge to cool.

  1. Mix Meringue ingredients together with a whisk until viscous, smooth and firm enough to pipe and hold (can also be coloured). Pipe small meringues and dry over night on 100° C.
  2. Cut the sponge into 9 cm wide strips and cut in half lengthways, to make two layers.
  3. Sandwich the layers together and cover the strips with Choc Whip & Go.
  4. Mark the strips every 5 cm and cut, then decorate with Choc Whip & Go and Meringue's.
  5. Therefore each slice will be 9 cm x 5 cm

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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