Light and fluffy, crispy and chewy, meringues are ideal to follow a festive feast, especially if Christmas pud isn’t your thing! Serve with whipped cream, raspberries and pomegranate seeds for added festive flavour. These are quite quick to make but take a while to cook as you need to allow the oven to go cold once they’re baked. I suggest making them in the evening and leaving them overnight…

  • 4 egg whites (approx. 160g egg white)
  • 300g caster sugar
  • 75g raspberries
  • 1tbs icing sugar
  • coconut flakes
  1. Clean your whisk and mixing bowl with white wine vinegar or lemon juice to make sure there’s no trace of grease
  2. Press the raspberries through a sieve to remove the seeds. Mix the icing sugar with the fruit puree and put to one side
  3. Pre-heat the oven to 140 degrees
  4. Whisk the egg whites until they are thick, foamy and hold stiff peaks. The whisked whites should hold firm and not flop over when you pull the whisk up and out of the bowl
  5. Add the sugar one tablespoon at a time until the meringue mixture is thick and glossy
  6. With a spoon, fold in the raspberry puree so it’s rippled through the meringue
  7. Dollop tablespoon-fulls of meringue onto a baking tray lined with parchment paper
  8. Sprinkle the meringues with the coconut flakes
  9. Bake in the oven for 30 minutes and then switch of the oven with the meringues inside and leave the oven to cool completely – about four hours or overnight.