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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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