Easy Meringues
A recipe for some beautifully marbled easy meringues…
Meringues have the reputation of being difficult to make, but actually, as long as a few cast-iron rules are followed, they’re a doddle. Strawberry, Raspberry, Peach and Rhubarb Conserve can be used to make these meringues beautifully colourful.
Easy Meringues
Ingredients
- 240g white caster sugar
- 120g 4 egg whites, at room temperature
- 8 tbsp Bonne Maman Conserve
Method
- Heat the oven to 200C, fan oven 180C, gas mark 6.
- Spread the sugar over a baking sheet lined with baking parchment and put in the oven for 5-8 minutes or until the sugar just begins to melt around the edges, but not caramelise.
- Meanwhile, put the egg whites into a large mixing bowl. Just before the sugar is ready whisk the egg whites until frothy.
- Take the warm sugar from the oven and immediately reduce the oven temperature to its lowest setting.
- Continue whisking the egg whites, slowly adding the sugar until the mixture is very stiff, glossy and cool.
- Line 2 baking sheets with baking parchment and spoon the meringue mixture into eight generous blobs, leaving space for them to expand in the oven.
- Now, drizzle a spoonful of conserve over each meringue and swirl into the mixture using the point of the spoon.
- Put the trays in the oven and leave for several hours or until crisp on the outside and ‘hollow’ when tapped on the bottom. It should take between 4 – 6 hours.
- Now turn the oven off and leave the meringues in there to cool completely.
- Serve with whipped cream and fresh fruits.
Cooks tips:
- Do take the time to weigh the egg whites, it does make a difference.
- Store the meringues in an airtight container and use within 2-3 days.
