Blueberry Meringues

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

Cream, meringue and berries are perfect partners. I’ve used blueberries here, although any singular berry or a mixture would be just fine. When you’re preparing meringue, make sure that all of your equipment is very clean and dry. Any trace of grease or oil will prevent the meringue from whipping to a really stiff consistency.


  • 3 egg whites
  • 100 g caster sugar
  • 1 teaspoon


Preheat the oven to 100°C/gas ¼ or as low as it will go. Using an electric whisk, beat the egg whites in a large bowl until stiff. Whisk in the caster sugar a spoonful at a time and continue whisking until the meringue is really stiff and shiny. Add the cornflour and vinegar and whisk