Sago Meringue

Name: Sago Meringue
Total time: 5400 s
Yield: 8 people
Cuisine: South African
Ingredients: 1000 ml Milk (I used Almand); 250 ml Sago; 4 Eggs Seperater; 5 ml Vanilla Essence; 1 ml Almand Essence; 250 ml Sugar (I used Brown); 15 ml Margarine; 1 ml Salt; Jam (I used Very Cherry); 60 ml Caster Sugar

Tronél Candiotes-Strydom @tronelcandi

South Africa

Sago Meringue

Tronél Candiotes-Strydom @tronelcandi

Saved

Ingredients

1 hr 30 min

8 people

1000 mlMilk (I used Almand)
250 mlSago
4Eggs Seperater
5 mlVanilla Essence
1 mlAlmand Essence
250 mlSugar (I used Brown)
15 mlMargarine
1 mlSalt
Jam (I used Very Cherry)
60 mlCaster Sugar

Saved

Steps

1 hr 30 min

1

Pre heat oven to 160°C
2

Bring the Milk and Sago to boil till a thick mixture
3

Beat it the Egg Yellows, Vanilla Essence and Almand Essence
4

Add Sugar, Margarine and Salt to the mixture
5

Trasfer mixture to an oven dish. Add tee spoons of the Jam on top.
6

Bake for 45min. Mixture will be wobbly.
7

For French Meringue
Beat the egg whites to stiff peaks and slowly add the Caster Sugar
8

I prefer Swiss Meringue
9

For Swiss Meringue
Add the Egg Whites and Caster Sugar (you can use normal White Sugar) in a heat proof bowl
10

Place ontop of a pot with boiling water. Whisk constantly until sugar is devolved. Rub mixture between your fingers to see if the Sugar is devolved.
When using Caster Sugar make sure the mixture are warm before proceeding to next step.
11

Transfer mixture to stand mixer.
You can use an electronic hand whisk.
12

Whisk on high until stiff peaks and silky smooth. This will take several minutes.
13

Smoon over the Meringue over the baked sago and bak for another 5-10min until Golden.
If after 10min it is not golgen turn on the grill and keep a close eye on the Meringue