Forget store-bought. Make your own meringues with just a few simple ingredients – it’s easier than you’d think. Top them off with a dose of strawberry goodness and treat yourself to a much-needed sugar hit.
1 - For the meringue: Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease and line two large baking trays with greaseproof paper.
2 - Beat the egg whites with a pinch of salt in a large, oil-free mixing bowl until stiff. Gradually add the sugar and cream of tartar, continually beating as you do, until the meringue is glossy and thick, about 5-7 minutes.
3 - Gently warm the jam in a saucepan set over a low heat. Working quickly, gently swirl the jam into the meringue.
4 - Spoon the meringue into a large piping bag fitted with a large, round nozzle. Pipe 12 swirls onto the baking trays, spaced apart.
5 - Place in the oven and immediately reduce the temperature to 130°C (110° fan) | 250F | gas 1/2.
6 - Bake for around 1 hour 20-30 minutes, and then turn off the oven and open the door, leaving the meringues to cool in the oven; they should be crisp on the outside but still soft on the inside.
7 - To assemble: Once cool, remove from the oven. Whip the cream in a mixing bowl until softly peaked. Stir in the jam.
8 - Spread the cream onto the undersides of half of the meringues. Sandwich against the undersides of the remaining meringues to complete before serving.
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- 4 large egg whites, at room temperature
- 1 pinch salt
- 225 g | 1 cup caster sugar
- 1 tsp cream of tartar
- 250 g | 1 cup strawberry jam
- 200 ml whipping cream
- 3 tbsp strawberry jam
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