Marbled Fruity Meringues Recipe

Marbled Fruity Meringues. Hello friends, so how are you today?

Fancy making some Bonne Maman Marbled Fruity Meringues? An irresistible take on a summer favourite – delectable meringues served with whipped cream and fresh summer fruits.

Making your own Marbled Fruity Meringues is a delightful way to bring a burst of colour and flavour to your desserts.

Also so much fun to make and they taste so good!!

How to Make Bonne Maman Marbled Fruity Meringues:

Marbled Fruity Meringues Recipe.

Make the most of the abundance of sweet, seasonal strawberries available at this time of year with this deliciously do-able recipe using Bonne Maman’s latest Conserves.

Start by whipping egg whites with sugar until they form stiff, glossy peaks. To create the marbled effect, gently fold in your favorite fruity flavours—think Rhubarb & Strawberry or Mirabelle Plum.

Using a light hand to swirl the colours without fully blending them.

Spoon or pipe the mixture onto a baking sheet, creating whimsical shapes and peaks.

Bake the meringues at a low temperature until they are crisp on the outside but still slightly chewy inside.

Ingredients: (Makes 8 large meringues):

• 240g white caster sugar
• 120g (4 egg whites), at room temperature
• 8tbsp Bonne Maman Conserve, such as new Rhubarb & Strawberry or Mirabelle Plum
• Fresh strawberries, whipped cream to serve

Bonne Maman Marbled Fruity Meringues Method:

How To Make:

1.) Firstly, heat the oven to 200C, fan oven 180C, gas mark 6.

2.) Spread the sugar over a baking sheet lined with baking parchment and put in the oven for 5-8 minutes or until the sugar just begins to melt around the edges, but not caramelise

3.) Meanwhile, put the egg whites into a large mixing bowl. Just before the sugar is ready whisk the egg whites until frothy.

4.) Take the warm sugar from the oven and immediately reduce the oven temperature to its lowest setting.

5.) Continue whisking the egg whites, slowly adding the sugar until the mixture is very stiff, glossy and cool.

6.) Line 2 baking sheets with baking parchment and spoon the meringue mixture into eight generous blobs, leaving space for them to expand in the oven.

7.) Now, drizzle a spoonful of conserve over each meringue and swirl into the mixture using the point of a spoon.

8.) Put the trays in the oven and leave for several hours or until crisp on the outside and ‘hollow’ when tapped in the bottom. It should take between 4-6 hours.

9.) Now turn the oven off and leave the meringues in there to cool completely. Serve with whipped cream and fresh summer fruits.

Cook’s Tips:

Do take the time to weigh the egg whites, it does make a difference. Store the meringues in an airtight container and use within 2-3 days.

Once cooled, these vibrant treats can be enjoyed on their own or used to top cakes, pavlovas, or even a bowl of fresh fruit for an extra pop of flavour and fun.

How to Make Bonne Maman Marbled Fruity Meringues:

So what do you think about these Bonne Maman Marbled Fruity Meringues? Do you also fancy trying any? Because I do.

Recipe and recipe photo also courtesy of Bonne Maman.

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How to Make Bonne Maman Marbled Fruity Meringues:

How to Make Bonne Maman Marbled Fruity Meringues.

Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me here: Over 50s Lifestyle Blog. 

Also, find me on: Web | Twitter | Facebook.

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Claire Justine

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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me on my Over 50s Lifestyle Blog Page.

Find me on: Web | Twitter/X | Instagram | Facebook