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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people

Can be made with these products:

Make sure that the food processor bowl and the tool are clean and dry with no oil as any moisture will stop the egg whites from forming a meringue. It is also important to add the sugar slowly or the meringue will collapse.

Serves: 4

Preparation time: 30 minutes

Cooking time: 2 hours

Difficulty: Level 1


For the meringue:

  1. Attach the whisk tool into the food processor.  If you are using a Chef, Major or kMix, attach the whisk.
  2. Add the egg whites.
  3. Remove the feed tube if using the food processor, and switch to speed 1, as the whites thicken sprinkle in the sugar.  In the Chef, Major or kMix, Switch to speed 4, as the whites thicken sprinkle in the sugar.
  4. Whisk until the whisk leaves a trail in the meringue as it goes around.
  5. Keep the machine running then add the cornflour, vanilla and white wine vinegar.
  6. Line a baking tray with greaseproof paper.
  7. With a kitchen spoon spread the mixture out into ‘blobs’ of about 8 cm by 4 cm.
  8. Using the back of the spoon make an indent in the middle of each ‘blob’.
  9. Bake at 100°C / Fan 80°C / Gas ¼ for 2 hours.

For the filling:

  1. Attach the knife blades to the food processor.  Alternatively, if using a Chef, Major or kMix, attach the creaming beater.
  2. Place the mascarpone into the bowl and add the sugar and beat with the whipping cream for 30 seconds or until it thickens.
  3. To serve place some mascarpone into the centre of each meringue and spoon some berries over the top.


For the meringue:

4 egg whites

1 pinch of salt

225g sugar

1 tbsp cornflour

1 tbsp vanila essence

1 tbsp white wine vinegar


For the filling:

250g mascarpone

100g icing sugar

100g whipping cream

250g mixed berries

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