James Martin's meringues with fresh summer berries

It’s a summer dessert staple. But, what are the dos and don’ts of making meringues?

James Martin shares his secrets - before serving them with fresh summer berries and cream.

Meringues with fresh summer berries

Serves: makes 6

Ingredients

6 egg whites

180g caster sugar

180g icing sugar sifted

100g raspberries or halved strawberries or cherries

Few sprigs lemon verbena

For the sauce

200g strawberries, hulled

To serve

300ml double cream, whipped

300g berries

Few sprigs of lemon verbena

Mixed berries, to make coulis, optional

Method

Preheat the oven to 100C, Gas ¼. Line a baking tray with baking parchment.

Place the egg whites and caster sugar into a free standing mixer with a whisk attachment. Whisk on high until it reaches soft peaks.

Add the caster sugar and whisk in thoroughly then. Add the icing sugar and whisk for a further 1 to 2 minutes until light, fluffy and thick. Fold through the berries and lemon verbena.

Spoon onto the lined baking tray in a quenelle shape. If using berries or cherries, half them and insert into the meringues. Bake for 2-3 hours until crisp, then cool.

To make the sauce, blitz the berries in a food processor then strain through a sieve.

Fold the remaining berries through the whipped cream. Spoon onto the flat side of one meringue and top with another meringue. Repeat with the remaining meringues.