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Rose and raspberry ripple meringues
Rose and raspberry ripple meringues
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Prep Time:
30 minutes
Cook Time:
115 minutes
Total Time:
145 minutes
Effortlessly bake delectable raspberry meringue bites for a delightful dessert. Just prep and let the oven work its magic!
Ingredients:
  • 3 egg whites
  • 180g caster sugar
  • 3.13 gm cornflour
  • 1 tsp white vinegar
  • 150ml double cream
  • 150ml pouring cream
  • 12.00 gm icing sugar mixture
  • 1/2 tsp vanilla bean paste
  • Fresh raspberries, to serve
  • Organic dried rose petals, to serve (optional)
  • 55g (1/4 cup) caster sugar
  • 40.00 gm water
  • 12.60 gm liquid glucose
  • 40.00 ml organic dried rose petals or rose-infused tea leaves
  • 250g fresh raspberries
Instructions:
  • In a small saucepan over low heat, combine sugar, water, glucose, and rose petals or tea. Stir and cook for 2-3 minutes until the sugar dissolves. Bring to a boil, then simmer for 2 minutes. Add raspberries and cook, stirring occasionally, for 16 minutes until thickened. Strain through a sieve into a bowl, pressing down on the solids to extract all the liquid. Let it cool completely, then discard solids.
  • Preheat your oven to 120C/100C fan forced. Use a sheet of baking paper to create four 9cm-diameter discs by drawing on it. Place the paper ink side down on a baking tray.
  • Whisk egg whites with electric beaters in a clean, dry bowl until firm peaks form. Gradually add sugar in 3 batches, beating until combined and the mixture is thick and glossy. Beat for 4 minutes or until sugar is dissolved. Mix in cornflour and vinegar until combined. Divide mixture among prepared discs and spread evenly. Top each meringue with 1⁄2 teaspoon raspberry mixture and swirl with a palette knife.
  • Bake the meringues for 1.5 hours or until they are crisp and dry. Once done, turn off the oven and let the meringues cool completely inside with the door slightly open.
  • Whip creams, icing sugar, and vanilla with electric beaters until soft peaks form. Gently swirl in 1-2 tablespoons of raspberry mixture to create a ripple effect.
  • Spread the creamy mixture on top of the meringues, generously drizzle with the remaining raspberry mixture, and garnish with extra raspberries and delicate rose petals if desired.

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