Baking

Raspberry swirl meringues

These giant meringues are all the rage here at the moment. Meringues can be one of those tricky recipes which don’t always work perfectly, but I found  by following this method you get consistent results all the time’


Ingredients

Makes 12-14

150g egg whites

300g castor sugar

1 punnet of raspberries
Method

Combine the egg whites and castor sugar in a glass bowl and place over a pot of simmering water. Keep stirring with a whisk but don’t beat. Until the sugar has dissolved. Feel with your fingertips to see if all the sugar granules have dissolved. Transfer the mixture to the bowl of an electric mixer and beat with the whisk attachment until the mixture is cool. This can take about 10 minutes.

Spoon large spoonfuls of the mixture onto a tray lined with baking paper or a non stick liner.

Add a half  teaspoonful of raspberry puree to the top of each meringue and use a toothpick to swirl it through. Bake at 75C for 5-6 hours or until dried out and crisp.

To make puree: Blitz the raspberries with a hand blender until completely smooth.

Press the mixture through a sieve to remove the pips.

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