filed under:
Berry nice | Meringue Recipe
SERVES: PREP: COOK: PRINT CONVERSIONS
/* */

When I have leftover egg whites I just can’t help myself, I have to make meringues. These weren’t made for any special occasion, just because.


I know berries are really expensive at the moment and aren’t really at their best. Try them with lemon curd and fresh passionfruit pulp or just with melted chocolate drizzled over them.

Berry Meringues
Makes 12
You’ll need:
Meringues
6 egg whites
1 + 3/4 cups sugar
Filling
1/2 cup mascarpone cheese
1 tbs icing sugar
1 tsp vanilla extract
Coulis
250g raspberries ( I used frozen)
1 lemon, juiced
1/2 cup castor sugar
Extra berries to decorate.
Pre heat the oven to 150C and line a baking tray with greaseproof paper.
Beat the egg whites using a mixer until soft peaks start to form. Gradually & slowly add the sugar and beat until glossy & stiff.
Using 2 dessert spoons, spoon out the mixture into oval shapes as neatly as you can.
Bake for 40 minutes and let cool in the oven.
Mix together the mascarpone, the sugar & vanilla & set aside.
Make a quick raspberry coulis by blending the raspberries, sugar & lemon juice. You can remove the seeds by sieving the mixture, but I don’t bother.
When cooled, smash the meringue a little and top with mascarpone, fresh berries and drizzle with coulis.
You'll Need
Method

Leave a Reply



from to
Mish Lilley
Cook & Food Stylist
Email Newsletter
YOU MAY USE ANY OF MY BLOG RECIPES, FOOD IMAGES, OR RECIPE CONTENT, JUST AS LONG AS YOU LINK BACK TO
WWW.MISHDELISH.COM OR CITE ME AS THE SOURCE AND FOOD STYLIST.

© COPYRIGHT MISHDELISH PTY LTD 2017 | GOOD FOOD BLOG, FOOD STYLING, FUN AND SIMPLE FOOD IDEAS & RECIPES