Prep 15 minutes
Cook 2 hours
- 2 egg whites
- 115g Billingtons Light Muscovado Sugar
- 150ml cream, whipped, and seasonal fresh fruit, to serve
1 Preheat oven to 120C/Fan. Line 2 baking trays with greaseproof paper.
2 Place egg whites in a clean, grease-free bowl, then whisk until soft peaks form.
3 Gradually add the sugar, one tablespoon at a time. Whisk until you have a thick glossy mixture.
4 Spoon mixtures into 4 mounds on the greaseproof paper, swirling with the end of spoon, then make a little dip in the middle of each one.
5 Bake in the oven for 2 hours, then leave to cool before peeling off the paper.
6 Serve each meringue filled with whipped cream and seasonal fresh fruit.