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Three Berry Meringue Sandwiches



180g fresh egg whites (about 6 large eggs)
300g caster sugar
1 tsp vanilla bean paste
1 tbsp cornflour
1 ½ tsp white vinegar
1 x tub Barker's Three Berry Jam
600ml thickened cream
edible flower petals and crushed freeze-dried strawberry to decorate (optional)


Combine egg whites and caster sugar in a large, heatproof bowl. Fill a small saucepan with around 1-2 cups water and bring to the boil. Place the heatproof bowl over the top (ensure the bowl is not touching the water), bring the water down to a simmer and constantly whisk the egg mixture until the sugar has dissolved completely (you can test this by rubbing some of the mixture between your fingers – when it is no longer gritty it is ready
Transfer egg mixture to a bowl of a stand mixer fitted with whisk attachment. Add vanilla bean paste and whisk on high until stiff peaks form (you can also do this with a handheld mixer but it will take around 8-10 mins)
The vinegar and cornflour needs to be whisked together and then added to the meringue mixture in one quick burst after stiff peaks have been achieved
Preheat oven to 100ºC (80ºC fan bake). Line two baking trays with baking paper (dab a bit of the meringue mixture into the corners of each tray before putting the paper on to glue it down)
Use a large spoon to dollop 8 meringue mounds onto each tray. Spoon ½ tbsp jam onto each meringue and gently swirl the jam into the meringue, flattening slightly as you go
Bake the meringues for 6 hours (do not open the oven door during this time!) then turn off the oven (keeping the door closed) and allow meringues to sit in the closed oven for a few hours to dry completely
When ready to serve, whip thickened cream until stiff. Add 2-3 tbsp jam and whip 30 seconds until just combined
Arrange 8 meringues on a platter and top generously with berry whipped cream before sandwiching with remaining meringues. Shower with edible flower petals and a sprinkle of freeze-dried strawberry to decorate, if using

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