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Christmas Mince Meringues

Christmas Mince Meringues

Makes 36

  • 150g egg whites
  • 150g caster sugar
  • 15g cornflour
  • ½ tsp cream of tartar
  • 5ml lemon juice
  • 200g fruit mince 
  • Whipped cream to serve

Heat the oven to 150C. Beat the egg whites with the cream of tartar. Once stiff peaks form, sprinkle in the caster sugar, lemon juice and cornflour. Gently fold in the fruit mince then place spoonful’s of mix onto lined baking trays. Place in the oven and reduce the temperature to 120 and bake for about 30minutes and turn off the oven and allow to cool. Serve with whipped cream. Perfect for a Christmas eton mess, or Christmas  pavlova with fresh berries and cherries

For The Fruit mince (best made 2 weeks before)

  • 40g currants
  • 40g raisins chopped
  • 50g toasted slivered almonds
  • 40g prunes chopped
  • 40g dates chopped
  • 40g sultanas chopped
  • 40g dried apricots diced
  • 1 green apple grated
  • 80ml rum, brandy or port
  • zest of 1 lemon 
  • 1 tsp ground cinnamon or mixed spice
  • 1 orange zest & juice

Combine all ingredients together and store in an airtight container in the fridge until ready to use.

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