NZ Woman's Weekly

Berry Swirl Meringues

These meringues are a real treat. If you can’t find strawberry powder, swirl in 1 tablespoon of runny strawberry jam instead. It won’t be quite as pretty, but will taste divine. Serve with plenty of cream and berry sauce, or sandwich together with whipped cream.

  • 4 egg whites, at room temperature
  • 1 cup caster sugar
  • 1 tbsp strawberry powder
  • (from food stores or online)
  • 1 cup mixed berry jam
  • 1 cup thickened cream
  1. Preheat the oven to 120ºC. Line two trays with baking paper.
  2. In a very clean electric mixing bowl, beat the egg whites on medium-high speed until white, foamy and holding medium peaks. Slowly sprinkle in 1 tablespoon of caster sugar at a time, while beating until thick, white and glossy – this will take about 8-10 minutes.
  3. Sprinkle over the strawberry powder and carefully fold into the meringue, leaving ripples and swirls.
  4. Dollop spoonfuls onto the trays, leaving a little room for them to expand. Bake for 30 minutes, then reduce heat to 100ºC for the last 40 minutes or until dry and hollow-feeling.  Turn off heat and leave to cool in the oven with the door ajar.
  5. For berry sauce, simmer the jam with ¾ cup water until warm and glossy.
  6. Serve meringues with cream and berry sauce.

Makes 24

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

more of this author
Cover 1535

Subscribe to the magazine

All Black Josh Kronfeld marries at last

In this week's issue of New Zealand Woman's Weekly magazine: All Black Josh Kronfeld shares his wedding in paradise and the Topp twins reveal their new direction.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.