Lemon & blackberry meringue
emily Copp
emily Copp

Lemon & blackberry meringue

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  • 3 egg whites
  • 175 g Caster sugar
  • Vanilla extract
  • Food colouring
  • Double cream
  • Lemon curd


    Pre-heat oven to 150 degrees.

    Whisk egg whites in a bowl until thick.

    Add sugar 1 spoon at a time whilst whisking.

    Keep whisking until mixture is a solid.

    Spoon onto a baking tray/paper in a messy shape. Add drops of food colouring and use the spoon to smudge it around.

    Turn the oven down to 140 degrees and pop in the oven for an hour. Keep an eye on them for the next 15 mins.

    Take them out to cool completely before adding topping.


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