Heat the oven to 200C, fan oven 180C, gas mark 6.
Spread the sugar over a baking sheet lined with baking parchment and put in the oven for 5-8 minutes or until the sugar just begins to melt around the edges, but not caramelise.
Meanwhile, put the egg whites into a large mixing bowl. Just before the sugar is ready whisk the egg whites until frothy.
Take the warm sugar from the oven and immediately reduce the oven temperature to its lowest setting.
Continue whisking the egg whites, slowly adding the sugar until the mixture is very stiff, glossy and cool.
Line 2 baking sheets with baking parchment and spoon the meringue mixture into eight generous blobs, leaving space for them to expand in the oven.
Now, drizzle a spoonful of conserve over each meringue and swirl into the mixture using the point of the spoon.
Put the trays in the oven and leave for several hours or until crisp on the outside and ‘hollow’ when tapped on the bottom. It should take between 4 – 6 hours.
Now turn the oven off and leave the meringues in there to cool completely.
Serve with whipped cream and fresh fruits.
Do take the time to weigh the egg whites, it does make a difference.
Store the meringues in an airtight container and use within 2-3 days.