Meringues with mixed berries and lemon liqueur

Serves: 6

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Total Time: 75

Prep Time: 15

Cook Time: 60

• 4  egg whites (save yolks for glazing parcels)
• 225 gram(s) (8oz) caster sugar
• few drops of pink food colouring
• 500 gram(s) bag frozen mixed berries, defrosted and drained
• few drops limoncello liqueur (optional)
• Half  x 200g carton crème fraîche or use whipped double cream
• lemon zest, for decoration

Method

1. You will need: a small teacup and a pen, a baking sheet and greaseproof paper
2. Preheat oven to gas mark 2/150°C (140°C in a fan oven). Line baking sheet with greaseproof paper. Using teacup and pen, draw circles all over it, to cover, leaving a small gap between each.
3. Whisk egg whites in a clean metal or glass bowl, till it forms soft peaks. Then tip in sugar and food colouring. Continue whisking till mixture forms stiff, dry peaks.
4. Divide mixture between circles and spread evenly, making the sides of the circles slightly higher, so as to leave a small hollow for the fruit to go in. Then put in oven and bake for 45-60 mins, till crisp. Turn oven off and let them cool in oven. Then remove and carefully peel the paper away. In a bowl, mix fruit with limoncello, then fill each meringue with a little crème fraîche. Top with fruit, then decorate with lemon zest, if you wish.
5. Tip To make meringues, you need 1 egg white per 50g/2oz caster sugar, so if you wish to make more, simply increase the quantities.
6. Prepare ahead You can make the meringues a few days ahead and store in a sealed container. Decorate when ready to serve.

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