Blush meringues
Ingredients
- Step 1 4 egg whites
- Step 2 edible pink food colouring
- Step 3 200g caster sugar
- Step 4 250g tub mascarpone
- Step 5 284ml carton double cream
- Step 6 1 tbsp icing sugar
- Step 7 couple of handfuls of fresh or frozen (thawed) mixed berries , lightly crushed
Calories: 380
Carbohydrate: 25 g
Protein: 3 g
Fat: 30 g
Cook time: 120 minutes
Prep time: minutes
Total time: 120 minutes
Servings: 9
TAGS
Afternoon tea
Dessert
Snack
Treat
British
Josh Eagleton
400 kcal or less
Afternoon tea
Berry
Berry
Caster sugar
Coffee morning
Double cream
egg
egg
Food colouring
Food colouring
Fun food
Good Food
Icing sugar
Indulgent
Mascarpone
Over an hour
Party food
Sweet treat
Valentine
Directions
- Step 1 Heat the oven to 140C/fan120C/gas 1. Line two baking sheets with baking parchment or non-stick sheets. Whisk the egg whites and a generous touch of pink colouring (it will go very pale as it whisks) with an electric hand whisk, until stiff. Continue whisking as you sprinkle in the sugar, a tablespoon at a time, then whisk until the mixture is thick and glossy, and stiff peaks form as the whisks are removed from the mixture.
- Step 2 Using two tablespoons, make 18 large 'quenelle' shapes, spaced well apart on the baking sheets. Bake for about 11⁄2 hrs until they are crisp and will peel easily from the lining. Leave to cool in the oven for 30 mins with the door slightly ajar. They will keep in an airtight tin for up to a week.
- Step 3 When ready to serve, beat the mascarpone until smooth. Pour in the cream, add the sugar and whisk again to soft peaks. Very lightly stir in the fruit so it is rippled through the cream. Sandwich the meringues together with fruit cream. Pile onto a plate and eat the day they are made.