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The Advanced Cooking Camp Class this year will be making plans
to one-day prepare their own Sweet Sixteen Tea. Get your teenager
interested
early
in entertaining at home with these 2 favorites.
Strawberry Meringues
 2
large egg whites
½
cup superfine sugar
½
cup heavy cream
1 tbsp vanilla sugar
12 small strawberries, sliced
1. Preheat oven to 225? F. Lightly grease 2 large
cookie sheets and line with baking parchment.
2. Place the egg whites into a large, clean mixing
bowl and whisk the until the form stiff peaks.
3. Add the sugar a tablespoon at a time, whisking well
after each addition, until the mixture is smooth, thick,
and glossy.
4. Place heaped teaspoons of the mixture, spaced a
little apart onto the prepared cookie sheets, until
you have 30 meringues. Flatten slightly.
5. Bake in a preheated oven for one hour, or until
they peel off the baking parchment. Leave to cool.
Whisk the vanilla sugar into the cream until thick.
6. Spread some of the cream on the flat side of a meringue,
put some strawberries on top, spread some cream on
another meringue, and sandwich together.
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Caramel Shortbread
Base:
1/3-cup soft brown sugar
4 oz. Butter softened
11/4 cups self-rising flour
Caramel Topping:
14oz. can sweetened condensed milk
4 oz. Butter, diced
½
cup soft light brown sugar
2 tbsp dark corn syrup
Chocolate Topping:
3 oz. White chocolate
3 oz. Dark chocolate
1. Preheat the oven to 350?F. Grease and line a 7x11
in. pan with baking parchment.
2. Cream together the butter and sugar until light
and fluffy. Stir in the flour and mix until combined.
3. Press the mixer over the base of the pan and bake
for 15 to 20 minutes until golden brown. Leave to
cool.
4. Place the caramel topping ingredients in a saucepan.
Place over a low heat until dissolved and bring to
a boil. Continue to boil, stirring continuously,
for 10 to 20 minutes.
5. Pout the caramel topping over the base. Leave
to cool completely. Melt the chocolate in separate
bowls over a pan of simmering water.
6. Pour the dark and white chocolate over the caramel
and swirl together with the back of a spoon. Leave
to set, then cut into squares.
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