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
- Preheat the oven to 120ºC. Line two trays with baking paper.
- 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.
- Sprinkle over the strawberry powder and carefully fold into the meringue, leaving ripples and swirls.
- 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.
- For berry sauce, simmer the jam with ¾ cup water until warm and glossy.
- Serve meringues with cream and berry sauce.
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.nzmore of this author