Easy Meringue Recipe
A delicious easy to make dessert of two ingredient meringues, fruit coulis, vanilla cream and berries
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Servings: 5 meringues
Ingredients
Meringue
- 3 medium egg whites
- 150 g caster sugar
Coulis
- 150 g berries (I used blackberries)
- 50 g caster sugar
Cream
- 250 ml double cream
- 1 tbsp icing sugar
- 1 tsp vanilla bean extract
Extras
- fresh berries
Instructions
- Preheat the oven to 120ºC/100ºC fan, and line one large tray with parchment paper
- Add the egg whites to a large clean bowl (I separate them into a different bowl first to make sure no egg whites are in the mix)
- Whip the egg whites up to stiff peaks (I use an electric whisk) and start adding in the sugar 1tsp at a time, whilst still whisking
- Continue whisking for 1-2 minutes
- Dollop onto the meringues onto the trays with large spoons. I made five meringues
- Bake in the oven for 40-45 minutes (or until the meringues feel crispy (hard) on the outside)
- Whilst these bake, make the coulis
- Add the fruit and sugar to a pan and heat on a medium heat, stirring well
- The fruit will bubble and the sugar will dissolve and thicken
- Pour into a bowl and leave to cool
- Once the meringues are baked, leave to cool in the oven with the door shut for 30 minutes, and then remove from the oven and leave to cool fully
- In a new bowl, lightly whip the cream, sugar and vanilla together to soft peaks
- Top the meringues with a dollop of cream, fresh berries and a drizzle of the cooled coulis
Notes
- The meringues will last for 7+ days or longer as they are, but humidity or hotter may make them too soft.
- Once topped with cream and fruit, they are best served fresh, but can last 1-2 days in the fridge