© J Sainsbury plc 2020
Giant meringues
These delicate meringues are flavoured with cocoa and raspberry jam, which makes them look pretty, as well as taste amazing
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Ready in 2 hours 15 minutes
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Cooking time 2 hours
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Prep time 15 minutes
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Serves 6
Ingredients
- 6 medium British free-range eggs, whites only
- 330 g Fairtrade caster sugar
- 1 tbsp cocoa powder
- 2 tbsp raspberry conserve
Method
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1
Preheat the oven to 110°C, fan 90°C, gas ¼. Line two baking sheets with greaseproof paper.
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2
In a clean, grease-free bowl, whisk the egg whites until they form stiff peaks. Slowly add the caster sugar, tablespoon by tablespoon, whisking until it is all combined.
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3
Divide the mixture between two bowls, then gently fold the cocoa powder into one and the jam into the other.
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4
Drop large dollops of the mixtures onto the prepared baking sheets. You will get 3 meringues from each of the 2 mixtures.
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5
Bake in the oven for 2 hours, then turn the oven off and leave in the warm oven for a further 1 hour before removing. Allow to cool completely before serving.
Cook's tip: use the leftover egg yolks to make a custard - or a simple glaze for pastries.
