- 2 medium egg whites, room temperature
- 115g caster sugar
- bonne maman raspberry conserve
1Preheat the oven to 110°C (100°C Fan)/225°F/Gas Mark 1/4 and line two large baking sheets with baking parchment.
2Put the egg whites in a large, clean, dry mixing bowl. With an electric whisk, start whisking on medium speed until the mixture resembles a fluffy cloud and stands in stiff peaks when the whisk is lifted.
3Turn the speed up and start to add the sugar a tablespoon at a time. Continue whisking for 3-4 seconds between each addition. When all the sugar has been added, the mixture should be thick and shiny and stand in stiff peaks when pulled up by the whisk.
4Dab a bit of the mixture under each corner of the baking paper to stop it moving. Pipe or spoon about 2 teaspoons of mixture into swirls on the paper. Repeat until you have about 20 mini mounds, leaving enough space for them to expand a bit.
5Pop them in the oven on a low shelf and bake for about 45mins -1hour, or until crisp on the outside. Turn off the oven, open the door slightly and leave the meringues to cool completely.
6Remove from the oven, lift them off the paper, and serve sandwiched together with a generous dollop of Bonne Maman Raspberry Conserve.
- The unfilled meringue shells will keep for up to 2 weeks in an airtight container or frozen for 1 month
- Use a generous dollop of any Bonne Maman Conserve to sandwich your meringues. The recipe is just as delicious with all conserves – and is lovely with the addition of cream too!