These meringues look really impressive piled up on a serving plate but they are actually so easy to make. The addition of the raspberry swirl gives them a lovely fruity taste. Heating the sugar before adding it to the whisked egg whites helps to cook the meringue mixture before it goes into the oven and produces meringues with a lovely crispy exterior.
Styled on Capri Summer tablecloth
- 190g raspberries
- 25g caster sugar
- 180g caster sugar
- 3 egg whites
- ½ tsp vanilla essence
- To make the raspberry sauce, place the raspberries and sugar in a saucepan and mash the fruit. Simmer over a medium heat for 5 minutes, then strain through a sieve into a bowl, making sure you push all the flesh through to achieve a thick sauce. Discard the seeds and leave the sauce to cool.
- Preheat the oven to 200°C and line a baking tray with baking paper. Spread the caster sugar evenly over the paper and bake for 3-5 minutes until the sugar is hot and just starting to melt around the edges.
- Meanwhile, whisk the egg whites in a bowl with an electric whisk until they form soft peaks.
- Continue beating and gradually add the hot sugar and the vanilla essence. Keep whisking on a high speed for 8 minutes until stiff peaks form.
- Reduce the oven temperature to 110°C. Line 2 baking trays with non-stick baking paper. Use a large spoon to scoop dollops of the meringue mixture onto the trays. Leave enough space between each meringue to allow them to spread a little.
- Stir the raspberry sauce to combine well. Make a little hollow in the middle of each meringue, dribble a little of the sauce over each meringue and gently swirl with a skewer.
- Bake for 2 hours until crisp, then remove from the oven to cool.
- Pile up the meringues on a plate, dust with icing sugar and serve with fresh raspberries and whipped cream. And eat!