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.
Method
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Preheat the oven to 160°C (140°C fan, 325°F, gas mark 3).
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Place the sugar in a food processor and blitz until it reaches the consistency of icing sugar.
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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.
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Add a few drops of pink food colouring and use a skewer to swirl the colour through the meringue to get a marble effect.
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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.
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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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