Meringues with berry sauce

6 servings

Ingredients

Quantity Ingredient
2 larges Eggs; (size 1-2),
; separated
125 grams Caster sugar; (4oz)
Greek-style yogurt or virtually fat-free; to serve
; fromage frais
125 grams Redcurrants; (4oz)
250 grams Raspberries; (8oz)
40 grams Granulated sugar; (1 1/2oz)

Directions

GENERAL

FOR THE SAUCE

Place the egg whites in a large, clean, dry bowl and whisk until they form stiff peaks.

Gradually whisk in half the sugar, adding 25g (1oz) at a time and whisking well between each addition until the mixture is stiff and glossy.

Add the rest of the sugar and fold it in lightly using a large metal spoon.

Preheat the oven to 110øC, 225øF, Gas Mark ¼. Line a baking sheet with baking parchment.

Spoon the meringue into a large piping bag fitted with a 1cm ( ½ inch) nozzle and pipe about 24 meringues onto the lined baking sheet, making sure there is enough space between the meringues for them to spread.

Alternatively, use a teaspoon to spoon the mixture on to the baking sheet.

Bake the meringues on a low shelf in the oven for 2-2½ hours or until the meringues have dried out and are crisp and slightly golden. If the meringues start to brown during cooking, cover them with greaseproof paper.

Peel the meringues off the paper and leave to cool on a wire rack.

To make the sauce, place the redcurrants in a saucepan with the raspberries and sugar and 5 tablespoons water. Bring slowly to the boil, then remove from the heat and leave to cool. Place 3 or 4 meringues in each individual serving dish. On one side place a spoonful of the berry sauce and on the other side a spoonful of yogurt or fromage frais.

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