Pink meringues with strawberry sauce
- 100g caster sugar
- 75g icing sugar
- 3 egg whites
- 1-2 drops Asda Pink Food Colouring
- 250g strawberries, trimmed and sliced
- 2 tbsp strawberry conserve
- 300ml double cream
Pre-heat the oven to 120C/110C Fan/Gas 1. Line two baking trays with baking paper. Mix the caster sugar and icing sugar together.
Whisk the egg whites in a clean, dry bowl until they form stiff, glossy peaks (this is best done with an electric mixer).
Add a dessert spoon of the sugars, one at a time, whisking until stiff again after each addition. Add the colouring with the last spoon of sugar.
Using 2 dessert spoons, put the mixture into 12 piles on the baking trays, lifting it out with one spoon and easing it off with the other. Bake for about an hour – if they can be lifted off the paper easily, they’re ready.
Purée a third of the strawberries with the conserve. Whip the cream until it just holds its shape. Fill the meringues with the rest of the strawberries, cream and sauce.