Baking

Raspberry Ripple Meringues

prep 15 mins cook 1¼ hours
Ingredients
  • 40 g (1½ oz) fresh raspberries, plus extra to serve (optional)
  • 2 tablespoons raspberry jam
  • 4 egg whites
  • 200 g (7 oz) caster sugar
Directions

Put the raspberries in a bowl and mash with a fork until broken up and turning juicy. Add the jam and mash together to make a purée. Tip into a sieve resting over a small bowl and press the purée with the back of a spoon to extract as much juice as possible.

Whisk the egg whites in a large clean bowl with a hand-held electric whisk until peaking. Whisk in a tablespoonful of the sugar and continue to whisk for about 15 seconds. Gradually add the remaining sugar, a spoonful at a time, until thick and glossy.

Drizzle over the raspberry purée and lightly stir in using a spatula or large metal spoon, scooping up the meringue from the base of the bowl so that the mixture is streaked with the purée. Take care not to over-mix.

Drop large spoonfuls of the mixture, each about the size of a small orange, on to a large baking sheet lined with baking parchment, then swirl with the back of a teaspoon. Bake in a preheated oven, 120°C (250°F), Gas Mark ½, for about 1¼ hours or until the meringues are crisp and come away easily from the paper. Leave to cool on the paper. Serve with extra raspberries, if liked.

Like This? Try These
More on Food