These pretty meringues are a lovely light dessert and can be served with fresh yoghurt and refreshing summer berries or fruit of your choice. You could even add a handful of blitzed pistachios to your meringue mix to create a delicious nutty taste and texture.
Preheat the oven to 160°C (140°C fan, 325°F, gas mark 3).
Place the sugar in a food processor and blitz until it reaches the consistency of icing sugar.
Whisk the egg whites until they form soft peaks – the peaks should turn at the tip. Gradually whisk in the sugar until the mix is glossy then whisk in the cream of tartar and corn flour.
Add a few drops of pink food colouring and use a skewer to swirl the colour through the meringue to get a marble effect.
Spoon the egg whites on to the baking parchment making a slight dent in the mixture and bake for 1 hours. After an hour switch the oven off and leave the meringues in the oven until it cools.
When ready to serve. Fill the meringues with the berries or fruit of your choice and add a dollop of low fat cream, crème fraiche or yoghurt.
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