Summer Fruit Mini Meringues

I discovered at my parent and toddler group this morning that meringues are best advised to be baked on a dry summers day.They shouldn't be attempted when its raining apparently as they do not like the humidity. Well, I have to say it was bucketing from the heavens this morning and not one person turned their noses up at these little sweet somethins. I suppose if you look closely enough you can probably see a few cracks but that just gives a lovely rustic feel in my opinion. They taste delish and look devine.
Dont you think they make a sensational centrepiece??!!  They are so simple to make, use few ingredients and create an instant wow factor with their grandiose appeal suitable for any special gathering. A few eggs and sugar and off you go...enjoy.

The below recipe should make around 20 meringues so you will need 3 trays.

4 medium egg whites
1/2 tsp lemon juice
225g caster sugar
500ml double cream
25g icing sugar
fresh berries to garnish

Preheat the oven to 140 degrees c . Whisk the egg whites and lemon juice in a clean, grease free dry bowl until stiff but not dry. Gradually add the caster sugar, whisking constantly. until the mixture becomes very thick and glossy.

Put a few smears of mixture on the corners of the baking trays , then line with greaseproof paper.

Use a spoon to put around 20 even mounds of meringue onto the prepared sheets and use a teaspoon to make a slight well in the centre of each mound.

Bake for 45 mins or until the meringues feel hard to the touch and peel easily off the paper. Leave to cool completely on the baking sheets.

Whisk the cream and icing sugar together until the cream is just thickened.

Decorate with mixed fruit berries  and arrange on a cake stand to serve.