A pot of cream is all you’ll need to finish this fun meringue recipe as the berries are already hidden inside
Ingredients
- 4 large egg whites
- 225g caster sugar
- 75g mixed dried berries (we like Wild Ones from Waitrose)
- 20g shelled pistachios, chopped
- 142ml carton double cream, to serve
Method
- 1. Preheat the oven to 140°C/fan120°C/gas 1. In a large, grease-free bowl, whisk the egg whites to soft peaks. Gradually whisk in the caster sugar, 1 tablespoon at a time, until you have a thick, glossy meringue. Using a large metal spoon, briefly fold in the mixed dried berries to evenly distribute through the meringue.
- 2. Line 2 baking trays with baking paper, fixing the paper in place with a tiny blob of meringue in each corner. Using 2 large metal spoons, take a spoonful of the meringue and scoop it from 1 spoon to the other to shape it into an oval ‘quenelle’ shape. Drop onto the baking paper, then repeat to make 8 large meringues, spacing them apart as they will expand as they cook. Alternatively, just dollop large, craggy spoonfuls of the meringue onto the baking sheets. Sprinkle with the chopped pistachios.
- 3. Bake the meringues in the oven for 11/4 hours for mallowy centres, or 11/2 hours for crisper meringues – swap the trays halfway to ensure even cooking. Turn off the oven and leave the meringues inside to dry out for at least 4 hours, or overnight.
- 4. To serve, transfer the meringues to serving plates. Whip the cream to soft peaks and serve a dollop with each berry meringue.
Nutritional info
Per serving: 249kcals, 10.8g fat (6.1g saturated), 2.3g protein, 37.6g carbs, 34.5g sugar, trace salt
Chef's tip
The cooked meringues will keep in an airtight box in a cool place for up to 4 days.