A pot of cream is all you’ll need to finish this fun meringue recipe as the berries are already hidden inside.
Serves 8
Takes 15 minutes to make and 1 1/4-1 1/2 hours to bake, plus cooling
Per serving:
249kcals
10.8g fat (6.1g saturated)
2.3g protein
37.6g carbs
34.5g sugar
trace salt
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.
The cooked meringues will keep in an airtight box in a cool place for up to 4 days.
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.
© delicious. magazine
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