Try Justine's amazing meringues!


  • 3 egg whites

  • 80g caster sugar

  • rasberry coulis

  • 1 punnet fresh strawberries

  • pistachios


  • 1.

    Whisk the egg whites with an electric mixer until it begins to foam. Now, gradually add the caster sugar and beat

  • 2.

    Until the meringues a white, stiff and glossy.

  • 3.

    Poach quenelles of egg whites in simmering water or milk for 3-5 minutes or until firm. Place on a clean tea towel to dry.

  • 4.

    To serve fill shallow ramekins with the coulis and place a meringue on top.

  • 5.

    Surround with strawberries, sprinkle with pistachios and serve

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