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Raspberry ripple meringues
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Create elegant spiral ripples in sweet meringues with gentle strokes.
Ingredients:
  • 375g (3 cups) frozen raspberries
  • 285g (1 1/3 cups) caster sugar
  • 4 egg whites, at room temperature
  • 1 tsp vanilla bean paste
  • Double cream, to serve
  • Mixed frozen berries, thawed, to serve
Instructions:
  • Set aside 40g (1/3 cup) of raspberries. Combine the rest of the raspberries with 70g (1/3 cup) sugar in a saucepan. Simmer over medium-low heat for 2 minutes until sugar dissolves. Blend until smooth, strain, discard seeds, and mix in the reserved raspberries. Allow to cool completely.
  • 1. Preheat the oven to 120°C and line a baking tray with non-stick baking paper. 2. Draw six 10cm-diameter discs on the paper and flip the paper over. 3. In a clean, dry bowl, use an electric beater to whip the egg whites until soft peaks form. 4. Gradually add the remaining sugar, one tablespoon at a time, while beating until the sugar dissolves and the mixture becomes thick and glossy. 5. Stir in the vanilla essence.
  • Divide mixture evenly among discs and spread it with a flat-bladed knife. Top each meringue with 1-2 teaspoons of the raspberry mixture and swirl with a skewer. Bake for 1 hour until meringues are crispy. Turn off the oven and let the meringues sit inside with the door slightly open to cool for 3 hours or overnight. Serve with double cream, extra raspberry mixture, and mixed berries.

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