Meringues with berries

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 110C/fan 90C/gas 1/4. Put a sheet of baking parchment on a baking sheet, scatter with the berries and put in the oven for 1 hour. Leave to cool.
2. Line 2 more baking sheets with baking parchment. Whisk the egg whites until they form stiff peaks, add the caster sugar and whisk again until the mixture is glossy. Add the cooked berries and fold though quickly.
3. Spoon the mixture onto the prepared trays and bake for 2 hours for soft or 4 hours for crisp. I leave mine to cool down in the oven overnight and they are perfect every time. Cool. They will keep stored in an airtight container for a day or two.
4. Serve with cream and fresh berries.

Kids' Cooking

Get older children to have a go at whisking the egg whites for the meringues and let younger ones have fun with some free-form decorating with berries and cream. It's the perfect way to wave goodbye to the summer holidays.

Per serving

425 kcalories, protein 4.4g, carbohydrate 43.7g, fat 27.1 g, saturated fat 15.1g, fibre 1.9g, salt 0.18 g

http://www.bbcgoodfood.com/recipes/4028/

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Ingredients

• 300g of raspberries , strawberries, blackberries or blueberries, a mixture or of one, plus extra to serve
• 3 egg whites
• 150g golden caster sugar
• 200ml double cream , lightly whipped

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 20 mins

Cook 3 hrs min 5 hrs

Ingredients

• 300g of raspberries , strawberries, blackberries or blueberries, a mixture or of one, plus extra to serve
• 3 egg whites
• 150g golden caster sugar
• 200ml double cream , lightly whipped

Per serving

425 kcalories, protein 4.4g, carbohydrate 43.7g, fat 27.1 g, saturated fat 15.1g, fibre 1.9g, salt 0.18 g

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