Mini meringues with berries
Prep time: 30 mins Baking time: 25 mins
3 medium free-range eggs, whites only
175g caster sugar
284ml double cream
300g blackberries, blueberries, raspberries, or any other berry of your choice
1 Preheat oven to 120°C and line 2 baking sheets with baking paper.
2 Put egg whites in a clean bowl and place bowl on a folded tea towel so it doesn’t slip. Using an electric hand whisk, whisk egg whites on a low speed until they turn white. Gradually increase speed and whisk until whites form soft peaks when you lift whisk out.
3 Add a little sugar, whisk, then add another spoonful of sugar and whisk again. Continue until you have added half the sugar. Tip in remaining sugar and give mixture a final quick whisk. Don’t over-whisk or it won’t hold its shape in the oven.
4 Dollop large spoonfuls of meringue on to baking sheets. Use a teaspoon to make a dent in the middle of each one so it has slightly higher sides and a flat middle, like a nest.
5 Bake for 20-25 minutes or until meringues feel crisp and lift off paper easily. Remove from oven and leave to cool.
6 In a bowl, whisk cream until it forms soft peaks ( just like for egg whites). Spoon cream into meringues and top with berries. You can add vanilla to the cream if you want to flavour it.
SILVENA SAYS: Baked meringue with a blob of cream is a classic, but what takes it a notch higher is the sweet and sour fresh berries