In support of Pancreatic Cancer Awareness Month, our friend Paul Ainsworth has created this stunning Blueberry Meringue recipe for you to try at home.
  • Serves:



  1. Whisk the egg whites and vanilla to soft peaks
  2. Add sugar 1 tbsp at a time, making sure fully mixed before adding in the next spoon
  3. Sift cornflour and fold into the meringue mixture
  4. Fold in lemon juice and the blueberry preserve, either ix well or lightly mix for a ripple effect in the meringue
  5. You can place the mixture into a piping bag and pipe equal domes or be more rustic and just spoon the meringue onto baking paper
  6. Cook at 110C for 45 minutes, until you have a crisp, dry shell and soft centre
  7. Place the meringues onto a cooling wire and leave to cool at room temperature away from moisture
  8. Serve with fresh cream and blueberries or some blueberry preserve