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Pink Meringue

Pink Meringue

Just outside Barrydale, in the Tradouw Valley, Country Chef Beate Joubert gives authentic boerekos a Mediterranean twist. Serve up her Pink Meringue recipe for a summertime indulgence the family will thank you for. 

Pink Meringue

Perfect for the Festive season. Serve up chef Beate Joubert's Pink Meringue recipe for a summertime indulgence the family will thank you for. Recipes Pink Meringue European Print This
Serves: 8
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Meringue
  • 8 large egg whites
  • 1 tsp red food colouring (more if you prefer brighter pink meringue)
  • 2 cups castor sugar, plus 2 tbs extra
  • 3 cups hulled and quartered strawberries, plus a few extra strawberries, hulled and thinly sliced for garnishing
  • 1 cup blackberries
  • icing sugar for garnishing
  • fresh mint leaves for garnishing
  • Mango Mojito Sauce
  • 3 large mangoes, peeled and sliced (keep a few slices for garnishing)
  • 1/3 cup white rum
  • 3 tbs freshly squeezed lemon juice
  • ¼ cup granadilla pulp
  • 1/3 cup castor sugar
  • 2 tbs chopped fresh mint


  1. Preheat the oven to 140°C. Line a baking sheet with thick baking paper (or use a silicone mat).
  2. Place the egg whites in a large mixing bowl and beat with an electric mixer until stiff peaks form. Add the food colouring and continue to beat at high speed. Gradually add the 2 cups of castor sugar and beat until the mixture is smooth and slightly stiff.
  3. Spoon the mixture onto the prepared baking sheet or silicone mat, forming an oval with a shallow hollow in the centre and ensuring that the sides are thicker than the centre. Bake for 1 hour in the centre of the oven. Switch off the oven and leave the meringue in it to dry for a few hours.
  4. Meanwhile, heat the strawberries, blackberries and 2 tablespoons of castor sugar in a small saucepan over a medium heat and simmer gently until the sugar has dissolved. Remove from the heat and set aside to cool.
  5. To make the mango mojito sauce, use a hand-held blender to blend all the ingredients together until fine.
  6. Place the meringue on a shallow platter, spoon the strawberry and blackberry mixture into the centre and drizzle over the mango mojito sauce. Decorate with the slices of strawberries, sift icing sugar over and garnish with reserved slices of mango and mint leaves.


A little vinegar mixed into the meringue mixture will aid the setting process.

Wine suggestion: Jaubert 1800 Muscat

Now try chef Beate Joubert’s Little Karoo Venison Parcels and Terrine with Brinjal and Red Peppers.

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