• 6 medium British free-range eggs, whites only
  • 330 g Fairtrade caster sugar
  • 1 tbsp cocoa powder
  • 2 tbsp raspberry conserve


  1. 1

    Preheat the oven to 110°C, fan 90°C, gas ¼. Line two baking sheets with greaseproof paper.

  2. 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.

  3. 3

    Divide the mixture between two bowls, then gently fold the cocoa powder into one and the jam into the other.

  4. 4

    Drop large dollops of the mixtures onto the prepared baking sheets. You will get 3 meringues from each of the 2 mixtures.

  5. 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.

Nutritional Details

Each serving provides
  • Energy 996kj 238kcal 12%
  • Fat 0.5g <1%
  • Saturates 0.2g 1%
  • Sugars 54.4g 60%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1072kj/256kcal

Each serving provides

54.6g carbohydrate 0.6g fibre 3.4g protein

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