Soft Raspberry Meringues

cook 30 mins
Tags: Quick eats
  • 2 egg whites
  • 100 g (3 1/2 oz) caster sugar
  • 50 g (2 oz) raspberries, plus extra to serve
  • crème fraîche, to serve
  • Line a large baking sheet with baking paper. In a clean bowl, whisk the egg whites using a hand-held electric whisk until stiff. Add the sugar, 1 tablespoon at a time, whisking well between each addition, until firm and glossy.
  • Place the raspberries in a bowl and crush with a fork, then lightly fold through the meringue to form a rippled effect. Place large spoonfuls of the mixture on the prepared baking sheet.
  • Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes until firm on the outside. Serve with crème fraîche and extra raspberries.
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