Jammy meringue bites

As 2024 draws to a close, we want to take the opportunity to say a sincere thank you from all of us for your ongoing support, and to extend our warmest wishes to you and your loved ones.

In what is becoming one of the team’s favourite Christmas traditions, we bring to you our festive recipe of 2024. These moreish jammy meringue bites are super simple to make and perfect for guests to enjoy with a cup of tea, or perhaps a glass of glögg! Photographed here by friend of Marlborough Tiles, Siân from @savourysweetbakeeat - an amateur baker and food photographer whose photos we simply adore!

Read on to find the recipe below or, if you’re in the mood for something a bit more naughty, why not have a peak at last year’s deliciously chocolatey Crackle Cookies too. After all, the more the merrier!

Merry Christmas,

From Jo & Jamie and the Marlborough team. 

The ingredients
 
2 egg whites, room temperature
Pinch of fine salt
Pinch of cream of tartar (or 1/2 tsp lemon juice)
3/4 cup of powdered icing sugar
80 grams of chopped pistachios
Jam - something tart is great, such as raspberry, sour cherry or blackcurrant

The method

1. Preheat your oven to 200 degrees celcius (180 degrees fan) and line a baking tray with a sheet of parchment.

2. Put the egg whites in the bowl of a stand mixer (or a bowl with a hand mixer) and start beating them on a medium speed.

3. Once they start to gain a bit of volume, add the cream of tartar (or lemon juice) and the salt.

4. When doubled in volume, slowly add the sugar whilst continuing to whisk - don't add it all at once to avoid deflating the mixture.

5. Continue to whisk steadily until your meringue looks stiff, thick and glossy. You will know it is ready when it can hold stiff peaks.

6. When ready, spoon 12 mounds of the meringue mix onto the lined baking tray, spacing them at least 2cm apart. Using the spoon, make a small well in the centre of each one.

7. Sprinkle each one with the chopped pistachios and gently add a dollop of jam into the well of each meringue.

8. Place into the oven and bake for roughly 1 hour until they are dry to the touch and not sticky. If they are, bake them for a bit longer.

9. Once done, turn off the oven and leave them to fully cool in the oven. Enjoy or store in an airtight container for up to one week.