Red Berry and Apricot Conserve Meringue
- 60g Blueberries
- 125g Raspberries
- 125g Blackberries
- 6tbsp Bonne Maman Apricot Conserve
- 2 Egg Whites
- 110g White Sugar
Preheat the oven to 100'C / 225'F / Gas Mark 1/4.
Gently mix the fruit with the Apricot Conserve in an oven dish.
Beat the egg whites until stiff, then gradually add the sugar while continuing to beat the mixture.
Spread the meringue over the fruit and bake for one hour.
Leave to cool for a short while before serving.
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