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1. Heat the oven to 140C/fan120C/gas 1. Line two baking sheets with baking parchment or non-stick sheets. Whisk the egg whites and a generous touch of pink colouring (it will go very pale as it whisks) with an electric hand whisk, until stiff. Continue whisking as you sprinkle in the sugar, a tablespoon at a time, then whisk until the mixture is thick and glossy, and stiff peaks form as the whisks are removed from the mixture.
2. Using two tablespoons, make 18 large 'quenelle' shapes, spaced well apart on the baking sheets. Bake for about 11⁄2 hrs until they are crisp and will peel easily from the lining. Leave to cool in the oven for 30 mins with the door slightly ajar. They will keep in an airtight tin for up to a week.
3. When ready to serve, beat the mascarpone until smooth. Pour in the cream, add the sugar and whisk again to soft peaks. Very lightly stir in the fruit so it is rippled through the cream. Sandwich the meringues together with fruit cream. Pile onto a plate and eat the day they are made.

Per filled meringue

380 kcalories, protein 3g, carbohydrate 25g, fat 30 g, saturated fat 19g, fibre 0g, salt 0.3 g

Latest comments and suggestions

• chezzle

  27 December 2007

  chezzle commented on this recipe

  i made this recipe for a christmas party and everyone loved them and they are very easy to make as long as you follow the recipe they taste fantastic to a really lovely treat for any occasion

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• chezzle

  27 December 2007

  chezzle rated this recipe

  

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• life saver

  02 July 2008

  life saver rated and commented on this recipe

  

  really yummy i made these for my partner on valintines day and he loved them .my girls also really like making and eating them too

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• janet

  02 July 2009

  janet rated and commented on this recipe

  

  Made these for a morning tea with friends,they looked so pretty and tasted really good.Very easy to make.

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Ingredients

• 4 egg whites
• edible pink food colouring
• 200g caster sugar

FOR THE FILLING

• 250g tub mascarpone
• 284ml carton double cream
• 1 tbsp icing sugar
• couple of handfuls of fresh or frozen (thawed) mixed berries , lightly crushed

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Difficulty and servings

Makes 9 filled meringues

Preparation and cooking times

Ready in about 2 hours

Ingredients

• 4 egg whites
• edible pink food colouring
• 200g caster sugar

FOR THE FILLING

• 250g tub mascarpone
• 284ml carton double cream
• 1 tbsp icing sugar
• couple of handfuls of fresh or frozen (thawed) mixed berries , lightly crushed

Per filled meringue

380 kcalories, protein 3g, carbohydrate 25g, fat 30 g, saturated fat 19g, fibre 0g, salt 0.3 g

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