Showcase seasonal berries with our fab recipe – you can replace the cream with 0% fat Greek yogurt or fromage frais.
Preparation time: 15 minutes, plus cooling
Cooking time: 40 minutes
3 large free-range egg whites 165g (5½oz) white caster sugar pink food colouring 100ml (4fl oz) whipping cream, lightly whipped 300g (10oz) mixed summer berries
1 Preheat the oven to 150 C, 130 C fan, 300 F, gas 2. Put the egg whites in a large bowl. Using an electric hand whisk, beat for a few minutes until the whites become stiff. Now add the sugar, a little at a time, whisking until the mixture is stiff and glossy. You should be able to turn the bowl upside down and the mixture won’t move.
2 Using a little of the meringue mixture, stick baking parchment on to a clean baking sheet. Using a spatula, dollop the meringue into 4 circles on the parchment, then make a dip in the centre of each. Dip a skewer into the pink colouring and swirl it into the meringues to make a marble effect.
3 Put the tray in the oven, then immediately turn the oven down to 130 C, 110 C fan, 250 F, gas ½ and bake for 40 minutes.
4 Turn off the oven and allow the meringues to cool in the oven for a few hours. When you’re ready to fill them, spoon over the cream and add the berries. They will sit happily in the fridge for up to 2 hours, but remember they won’t be as crispy the longer they sit. They will still taste fantastic though!
Per serving: 164 calories, 8g fat (7g saturated), 21g carbohydrate