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Berry baked meringue


Serves: 4
timeTotal time:
Berry baked meringue
This recipes contains partially cooked eggsRecipe photograph by Clare Winfield and Andrew Burton

Berry baked meringue


Serves: 4
timeTotal time:

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Nutritional information (per serving)
Calories
382Kcal
Fat
0gr
Saturates
0gr
Carbs
88gr
Sugars
78gr
Fibre
5gr
Protein
4gr
Salt
0.1gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 1 x 400g bag frozen blueberries and strawberries
  • 1 x 400g punnet plums, quartered and stoned
  • juice and zest of 1⁄2 a small lemon
  • 3 tbsp cornflour
  • 100g caster sugar
For the meringue
  • 3 medium egg whites
  • 150g caster sugar

Step by step

  1. Preheat the oven to 220°C, fan 200°C, gas 7. Mix together all the fruit in a 2-litre baking dish and pour over the lemon juice. Combine the cornflour with the sugar and lemon zest, and stir into the fruit.
  2. Bake the fruit in the oven (on the lower shelf of the oven at the same time as the pork, if you are cooking the whole meal – see step 5 on page 135) for 25-30 minutes until bubbling. Remove the fruit and the pork (if cooking the whole menu) from the oven and reduce the oven temperature to 170°C, fan 150°C, gas 3.
  3. After your main course, make the meringue topping. In a clean bowl, whisk the egg whites to medium-stiff peaks. Whisk in the sugar, 1 tablespoon at a time, to form a stiff and glossy meringue. Drop spoonfuls of the meringue mixture over the top of the fruity mixture and spread lightly using the back of a spoon – the fruit shouldn't be completely covered – then lightly swirl with the tip of a knife. Bake for 15 minutes until the meringue is lightly brown and the berry mixture is bubbling hot.
    Tip
    Autumnal blackberries can be swapped for the frozen berries – reduce the initial cooking time by 10 minutes for fresh berries

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