Blush meringues

Perfect with a glass of rosé or pink champagne – delicious and simple.

  • Ready in about 2 hours
  • More effort

Nutrition per serving

  • kcal 380
  • fat 30g
  • saturates 19g
  • carbs 25g
  • sugars 24g
  • fibre 0g
  • protein 3g
  • salt 0.3g


  • 4 egg whites
  • edible pink food colouring
  • 200g caster sugar
  • 250g tub mascarpone
  • 284ml carton double cream
  • 1 tbsp icing sugar
  • couple of handfuls of fresh or frozen (thawed) mixed berries, lightly crushed


  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.

  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.

  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.

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