Recipe: Bonne Maman Marbled Fruity Meringues

_medium-sized_1289814_Marbled Meringues HRWhen you are craving a sweet treat, meringues are perfect. They are not overly calorific (although they do contain a lot of sugar); they are light, fluffy and ideal for pairing with fruit and low-fat yoghurt, whipped cream or ice cream.

We can’t wait to try this recipe for marbled meringes from jam experts Bonne Maman. Strawberries are now in season and add the perfect piquant twist to the sugary, creamy delight.

Why not add to an Eton Mess for a dinner party delight?

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


  1. 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.



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Editor in chief Suzi Dixon studied at Bournemouth university, went away for a while to work at The Daily Telegraph, then moved back to the sunny South coast for a quiet (er) life. Bournemouth News & Info is her website and she is assisted by the fabulous Fred From France in all things geeky and technical. Hire us to make your website, too, if you like.

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