I love a good meringue in the summer. Especially when mixed with strawberries or raspberries. Theres just something about the sharpness of the fruit against the crisp, sweet meringue. It can be difficult to master the meringue technique, but once you have theres no end to the number of desserts you can make. Eton mess anyone? But careful, make sure you eat them once you've put the raspberry cream inside. Nobody likes a soggy meringue!
- 4 egg whites
- 270g caster sugar
- 100g raspberries
- 300ml double cream
- 1 tbsp icing sugar
- Preheat the oven to 130 degrees and line 2 baking sheets with baking parchment
- Put the egg whites in a large bowl and beat them with an electric whisk until they form very stiff peaks (they say you should be able to hold the bowl over your head...but I didn't test this). Gradually add half the sugar whilst whisking and gently fold in the remaining sugar until well mixed.
- Put your mixture into a piping bag and then pipe rounds onto the lined baking sheets, starting from the outside and working your way in. Make sure to leave a 5cm gap between each as your meringues will grow in the oven! If you don't have a piping bag you can always spoon the mixture onto the sheets. If you're clever (unlike me) you will pipe an even number of meringues so they all get used.
- Bake the meringues in the oven for an hour, then turn the oven off and leave the meringues inside until completely cool, leaving the door shut.
- To make the filling, crush the raspberries with a fork in a bowl. Whisk the cream in another bowl until it holds it's shape. Then gently fold in the raspberries and icing sugar into the cream until well mixed.
- When your ready to serve them, spread a little of the raspberry mixture onto one of the meringues and then place another on top to complete. Repeat this process until you have used all your meringues.