Blush meringues

Blush meringues

Perfect with a glass of rosé or pink champagne - delicious and simple.

Difficulty and servings

Moderately easy

Makes 9 filled meringues

Preparation and cooking times

Total time

Ready in about 2 hours

Method

  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, sugar 24g, salt 0.3 g

Recipe from Good Food magazine, October 2004.

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Latest comments and suggestions

  • Binder photo 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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  • Binder photo chezzle

    27 December 2007

    chezzle rated this recipe

    5 stars

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  • Binder photo life saver

    02 July 2008

    life saver rated and commented on this recipe

    5 stars

    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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  • Binder photo janet

    02 July 2009

    janet rated and commented on this recipe

    5 stars

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

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  • Binder photo Jenechka

    06 December 2010

    Jenechka commented on this recipe

    I've been loving recipes from this site for almost 2yrs but this one had actually made me register to be able to leave a comment! I've made these for a week-end breakfast and they turned out perfect! All the ladies (young and old) told me they could never get their meringues right, i found it really easy though, with this recipe! It does take a lot of whisking, 20 mins on max speed :-D. I would recommend chilling them in the fridge for an hr or so too, for the filling to solidify otherwise it's a bit runny :-)

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  • Binder photo Mini-Chef

    06 March 2011

    Mini-Chef rated and commented on this recipe

    5 stars

    really crisp and light gorgeous!!!

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  • Binder photo sabrina74

    24 December 2011

    sabrina74 commented on this recipe

    i made these for christmas, and they have come out fab u lous, i attempted meringues before and have always have been dissappointed with the results, these were so amazin , i ran round to my friend to offer her a one!!! just follow the receipe excately, cant go wrong, and they look so special too.. x

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  • Binder photo Top Cat

    01 January 2012

    Top Cat rated and commented on this recipe

    5 stars

    Made these for my New Years Eve party and they were gone in minutes. Everybody commented how good they were, and I must say, they were right. Very simple to make, and the pink colouring makes them very striking. Will definitely be putting these on my party table again.

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  • Binder photo michelle

    01 April 2012

    michelle commented on this recipe

    made these for my little girls party and went down really well - yummy & very easy to make

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  • Binder photo michelle

    01 April 2012

    michelle rated and commented on this recipe

    5 stars

    made these for my little girls party and went down really well - yummy & very easy to make

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  • Binder photo natassa

    18 July 2012

    natassa commented on this recipe

    I really like this recipe and want to try it out ASAP. So can anyone tell me whether we are using cheese or cream mascarpone in it? I am new to it...

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  • Binder photo MsCupCake

    02 September 2012

    MsCupCake rated and commented on this recipe

    5 stars

    Natassa - double cream and mascarpone (usually from a tub). It wouldn't go wrong to use just cream or even half cream and half cream cheese (like Philadelphia) but wouldn't be as firm. They were nice and crisp and easy to make - but I obviously need to put MORE colouring in as once cooked they were very pale.

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Difficulty and servings

Moderately easy

Makes 9 filled meringues

Preparation and cooking times

Total time

Ready in about 2 hours

Perfect for Valentine's Day

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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Per filled meringue

380 kcalories, protein 3g, carbohydrate 25g, fat 30 g, saturated fat 19g, fibre 0g, sugar 24g, salt 0.3 g

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