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Berry Compote Meringue


  • 6 egg whites

  • 200g of castor sugar

  • A pinch of salt

  • 1 can of mixed berries

  • 200 ml cream (whipped)

  • 100ml of Cointreau

  • Grated chocolate

  • Mint


  • 1.

    Place mixed berries in a pan with cointreau and heat. Bring to a boil cool down and blend.

  • 2.

    Beat egg whites until they become fluffy and slowly add in castor sugar and a pinch of sea salt.

  • 3.

    Place scoops of beaten egg mix on some baking paper in a baking tray. And cook in a pre-heated oven at 150C for 5-10 minutes or until they start to brown.

  • 4.

    Serve individual meringues on a scoop of compote with grated chocolate, shredded mint and some cream.


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