If there’s one thing that goes brilliantly with fresh berries at summer is meringue. Last weekend I decided to whip up a few of the crispy, gooey treats to go with a whole bunch of sweet berries for post Sunday lunch.
3 large egg whites
175g caster sugar
1 pinch of salt
1. Heat the oven to 140C
2. Whisk the egg whites with a pinch of salt, whisking on a medium speed until the mixture forms soft peaks. This will take around fie minutes, dependant on whether you’re using a hand held whisk or not.
3. Gradually add a tablespoon of sugar at a time, whisking until the mixture forms stiff, glossy peaks.
4. Using a large metal spoon to dollop circles of the mixture onto a sheet of baking paper, and bake in the oven for 30 minutes until the meringues are pale and hard. Don’t leave them in for too long or the insides will dry out!
5. Turn upside down, fill with berries and add a scoop of vanilla ice cream if you’re feeling cheeky!