NZ Woman's Weekly

Berry Swirl Meringues

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 www.jowilcox.co.nz

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New Zealand Woman's Weekly Dec-1-2014-cover

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