Marbled Meringues

Preheat your oven to 140°C and line a baking tray with baking paper.

In a clean, dry mixing bowl, add the egg whites and a pinch of salt. Using an electric mixer, beat the egg whites on medium-high speed until stiff peaks form.

With the mixer running, add the caster sugar, 1 teaspoon at a time, ensuring each addition is fully incorporated before adding the next. Continue beating until the meringue is thick, glossy, and holds stiff peaks.

Gently fold in the cornflour, mixing briefly until just combined.

Add the natural red food colouring and gently swirl it into the meringue, creating a marbled effect without fully mixing it in.

Using a spoon or a piping bag, place mounds of meringue on the prepared baking tray, each about 60g (roughly 11cm x 8cm).

Bake in the preheated oven for 1 hour. After baking, turn off the oven and allow the meringues to cool in the oven overnight. This helps them dry out completely and achieve the desired texture.

Once cooled, carefully remove the meringues from the baking tray. Enjoy them topped with Beerenberg Strawberry Drizzle, fresh strawberries, cream or ice cream and a dusting of icing sugar.