Blush meringues

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

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Good Food

7 ratings 5

Recipe by Good Food

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Difficulty and servings

Makes 9 filled meringues

Preparation and cooking times

Ready in about 2 hours

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.
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.
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.

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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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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Mini-Chef

06 March 2011

Mini-Chef rated and commented on this recipe

really crisp and light gorgeous!!!

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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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Top Cat

01 January 2012

Top Cat rated and commented on this recipe

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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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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michelle

01 April 2012

michelle rated and 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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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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MsCupCake

02 September 2012

MsCupCake rated and commented on this recipe

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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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

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

Per filled meringue

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

Your binder

Here are three other great reasons why to sign up:

You get an online binder, where you can store all your favourite recipes and create menus.
You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

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Per filled meringue

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FOR THE FILLING

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FOR THE FILLING

Per filled meringue

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