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Caramel Meringues with Seasonal Fruit

Posted By Helen Jackson On January 25, 2010 @ 11:51 pm In Dessert Recipes,Recipes | No Comments

Makes 4
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.




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