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Ingredients
| 4 pieces piece | Egg Whites Egg White | |
| 150 g g | Caster Sugar Caster Sugar | |
| tsp tsp | Cream of Tartar Cream of Tartar | |
| 1 cups cup | Greek yoghursts Greek Yoghurt | |
| 1 tsp tsp | Vanilla Extract Vanilla Extract | |
| 20 g g | Icing Sugar Icing Sugar | |
| 150 g g | Blueberries Blueberry |
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+ Create new shopping listBarry’s Blueberries with Fluffy Meringue
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Method
- Line a flat tray with some baking paper and lightly grease with cooking spray
- Separate the egg whites from the yolks and beak until soft peaks form
- Add the sugar and cream of tartar slowly while beating for 10 minutes.
- Scoop the mixture and place on the tray in circles with a spatula
- Bake at 100˚C/80˚C fan/gas mark ¼ for two hours. Turn off the oven and leave the meringues to cool completely in the oven with the door slightly ajar.
- Mix the yoghurt, vanilla and icing sugar.
- Top with the yoghurt mixture and the blueberries.
