DESSERTS | 199 When the mixture begins to have peaks begin adding the sugar mixture 2 tablespoons at a time and beat for about 15 minutes until stiff white peaks have formed. When all the sugar is incorporated and the meringue mixture is thick and glossy it is ready. If you have a piping bag fill it with the mixture. It is rather messy but easy once filled. Pipe flattish rings onto the baking sheet. The other way is to scoop out a serving spoon of the mixture onto the lined baking sheet each time. Bake for 1 ¾ –2 hours. Do not open the oven door. Switch off the oven and leave the meringues inside for about another hour or longer to cool. Store in a closed container so they won’t get soggy. Delicious served with whipped cream or alongside tea. BLUBERRY COBBLER A cakey topping with a delicious muddle of juicy blueberries. 4 cups blueberries ¼ cup sugar 1 Tbs cornflour 1 tsp lemon zest COBBLER BATTER 1 cup all-purpose flour ½ cup sugar 1 tsp baking powder ½ tsp cinnamon Pinch salt ½ cup margarine, melted 1 tsp vanilla 1 Tbs almond milk Preheat the oven to 180°C. Oil a baking dish big enough to hold blueberries. Add blueberries, sugar, cornflour, and lemon zest and mix directly in the baking pan. Set aside. In a large mixing bowl, add flour, sugar, baking powder, cinnamon, and salt. In a separate bowl, combine melted margarine, vanilla, and almond milk. Serves: 8 Cook Time: 30 minutes Prep Time: 10 minutes
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