• 4 egg whites
  • 240 grams of caster sugar
  • 3 tablespoons of Strawberry and mint white wine vinegar


  1. Preheat the oven to fan 100 c, conventional 110 c, gas mark 1/4. Line 2 baking sheets with Bake-o-Glide or parchment paper.
  2. Tip the egg whites into a clean mixing bowl and beat on a medium speed until the mixture stands up in stiff peaks when the blades are lifted.
  3. Turn the speed up and start to add the caster sugar, a dessertspoonful at a time.  Add the sugar slowly to prevent the meringue weeping later, but don't over beat.  Add the strawberry and mint white wine vinegar.
  4. I use a dessertspoon to scoop up the meringue and using another spoon ease it on to the baking sheet, or you can just drop them in rough rounds.
  5. Bake for 1 - 1 1/2 - 1 3/4  hours in the oven until the meringues sound crisp. Leave to cool.
  6. I like to sandwich these together with Marscapone cheese!
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These unique products use only whole fruit with no flavourings or fruit concentrates. All the ingredients are locally sourced and are of the highest quality from carefully selected suppliers.

I would love to hear from you so please do use the contact form to the right or you could email either or phone 07802 566029.

Our Address

Burren Balsamics
37 Aghory Road,
Co. Armagh. BT61 9LY

  • (+ 44 ) 78 0256 6029