Giant meringues

These delicate meringues are flavoured with cocoa and raspberry jam, which makes them look pretty, as well as taste amazing.
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Serves:Makes 6

Ready time:3 hours 15 minutes

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Prep time:
15 minutes

Cooking time:
2 hours 0 minute

1 serving provides

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  1. Preheat the oven to 110°C, fan 90°C, gas ¼. Line two baking sheets with greaseproof paper.
  2. In a clean, grease-free bowl, whisk the egg whites until they form stiff peaks. Slowly add the caster sugar, tablespoon by tablespoon, whisking until it is all combined.
  3. Divide the mixture between two bowls, then gently fold the cocoa powder into one and the jam into the other.
  4. Drop large dollops of the mixtures onto the prepared baking sheets. You will get 3 meringues from each of the 2 mixtures.
  5. Bake in the oven for 2 hours, then turn the oven off and leave in the warm oven for a further 1 hour before removing. Allow to cool completely before serving.

    Cook's tip:

    Use the leftover egg yolks to make a custard - or a simple glaze for pastries.


  • 6 medium British free-range Woodland eggs by Sainsbury's, whites only
  • 330g Sainsbury's Fairtrade caster sugar
  • 1 tablespoon cocoa powder
  • 2 tablespoons Taste the Difference raspberry conserve

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