Ingredients (makes 8-10)
- Your choice of jam/curd
- 4 large egg whites
- 200g granulated sugar
- Pinch of salt
- 1/2 tsp of vanilla
- 1 large tsp cornflour
- 150ml double cream
- Fresh fruit to serve
- Preheat the oven to 225f/110c
- Beat the egg whites in a bowl using an electric whisk on a medium/high speed until foamy.
- Reduce the speed down one and gradually add the sugar and cornflour. Keep whisking until the mixture forms stiff peaks when the whisk is lifted out. It should be really smooth and glossy at this point. To double check that your mixture has been whisked enough you can be brave and tip it over your head! (None should fall out if it’s done right)
- Put some baking paper on a tray using blobs of your meringue mixture to stick it down.
- Warm up whichever jam/curd you are going to use in a tub for around 30 seconds in the microwave just so it loosens up slightly.
- Use tablespoons to place blobs of meringue on your baking tray (being careful not keep the nests apart from each other). And use the back of a teaspoon to create a dent in the top or each meringue.
- To swirl your jam/curd use a teaspoon and place a small amount onto your meringue. Then use the handle of the spoon or a cocktail stick to swirl it around the meringue (be careful not to add too much as it will make the meringue too wet).
- Bake in the oven for 1 hour 15 – 1 hour 30 (mine normally take more towards 1 hour 30). You’ll know when the meringues are ready as they’ll lift up from the paper easily and sound hollow when you tap them (a crust will be formed on the outside but they shouldn’t change colour too much).
- Leave them on a cooling rack to completely cook down and serve with cream and fruit!
- You can even break the meringues up and mix with some whipped double cream and fruit to make an Eton mess!