Published On: Thu, Mar 7th, 2019

Fruity marble meringues

These fruity marble meringues practically sing a spring aesthetic!

Meringues have a slightly unfair reputation.

Yes, it can be a pain to get those egg whites perfectly peaked (top tip – a SUPER clean bowl, and not a spot of shell or yolk!), but once you’ve got those egg whites stiff, the raw meringue mixture is actually a really easy thing to gently use and bake.

For a light and delicious afternoon tea option for those sunnier days, why not try this fruity marble meringues recipe from Bonne Maman? Delicious!

Fruity marble meringues

Fruity marble meringues

Ingredients

  • 240 g white caster sugar
  • 120 g (4) egg whites at room temperature
  • 8 tbsp Bonne Maman Conserve Strawberry, Raspberry, Peach or Rhubarb

Instructions

  1. Heat the oven to 200C, fan oven 180C, gas mark 6.

  2. 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.

  3. Meanwhile, put the egg whites into a large mixing bowl. Just before the sugar is ready whisk the egg whites until frothy.

  4. Take the warm sugar from the oven and immediately reduce the oven temperature to its lowest setting.

  5. Continue whisking the egg whites, slowly adding the sugar until the mixture is very stiff, glossy and cool.

  6. 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.

  7. Now, drizzle a spoonful of conserve over each meringue and swirl into the mixture using the point of the spoon.

  8. 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.

  9. Now turn the oven off and leave the meringues in there to cool completely.

    10. Serve with whipped cream and fresh fruits.

Top 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.

For more lovely Easter recipes, take a look here!

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