- 3 room temperature egg whites
- ¾ cup granulated sugar
- ¼ tsp cream of tartar
- ½ tsp Nielsen Massey Pure Vanilla Extract
- pinch of salt
- ½ cup freeze dried blueberries
- ½ cup freeze dried strawberries
- food colouring
Preheat the oven to 100oc.
Line two baking sheets with greaseproof paper.
Begin to whisk the egg whites on a low speed.
Add in the cream of tartar, salt and vanilla extract.
Increase the speed to medium and once the egg whites are opaque and frothy, start to add in the sugar.
Once the egg whites are thick and creamy but still at the soft plop stage, add the rest of the sugar. Once incorporated, increase the speed from medium to high until they hold firm peaks.
Once glossy and smooth and holding stiff peaks, stop mixing and divide into two bowls.
Gently fold in the chopped freeze dried fruits, then add a little blue food colouring to the blueberry mix and pink to the strawberry mix and swirl through.
Fill into separate piping bags and pipe onto the baking trays.
Bake for 60-90 minutes depending on the size of the meringues. The outside should be crisp and the inside chewy. They should feel light and hollow.
Turn off the oven and leave to cool completely in the oven.
When done they will peel easily off the paper.Do not refrigerate.These will keep in an airtight container for several days.
Did you make this recipe?
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