Crisp on the outside and chewy on the inside, this meringue is a showstopper of a dessert that’s full of pros. Conveniently, not only can it be made ahead of time, but it’s decadent thanks to the rich, free-range cream, and it’s a delicious crowd-pleaser.
Ingredients
- 4 Clarence Court Old Cotswold Legbar Large Free Range Eggs, whites
- 200g caster sugar
- 400g strawberries
- 150g raspberries
- 150g essential blueberries
- Whipping or double cream, to serve (optional)
Directions
- Preheat the oven to 150ºC, gas mark 2. Put the egg whites into a large bowl. Whisk them to stiff peaks using an electric hand mixer or a stand mixer with a whisk attachment.
- Add the sugar 1 tbsp at a time, whisking well after each addition, until everything is incorporated with a thick, glossy meringue mix.
- Line a large baking tray with baking parchment. Using a large spoon, dollop 8 well-spaced spoonfuls onto it. Bake for 1 hour, until crisp and pale golden, then leave to cool.
- Hull and slice the strawberries and tumble them with the raspberries and blueberries. Serve with the meringues and some whipped cream, if you like.
Cook’s tip: For successful meringues, the bowl and whisks need to be free of grease. Metal and glass bowls are the best type to make meringues, as plastic ones can be covered in tiny scratches that trap grease.
Use the egg yolks to make a custard, hollandaise sauce, or pastry. Egg yolks can be beaten and frozen in individual pots for 1 month, then defrosted in the fridge.
| Recipe and image courtesy of Waitrose
