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!
- 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.