Wednesday, 11 September 2013

Cake'n'Bake Wednesday: Raspberry Meringues

This is another recipe I baked for September 2012's "Five-a-Day" theme, and it's one of my favourite EVER recipes. The meringues take a long time to cook, but are SO worth the wait. You can use either fresh or frozen raspberries.

4 large egg-whites (room temperature)
1tsp cream of tartar
115g caster sugar
115g icing sugar
50g raspberries

Prep time: 15-20 minutes
Cook time: 1hour 30 minutes
Makes 18 meringues

  1. Preheat the oven to gas mark 1 and line a baking tray with greaseproof paper. Chop the raspberries into small pieces.
  2. Whisk the egg whites and cream of tartar together until the egg whites are thick, opaque, and stand in stiff peaks.
  3. Whisk the caster sugar into the egg whites one tbsp at a time, being sure to whisk well between each addition. If your sugar doesn’t dissolve into the egg whites properly at this stage you will end up with weepy meringues later! When all of the caster sugar has been added you should be left with a mixture that is stiff, smooth and glossy.
  4. Gently fold half of the icing sugar into the meringue mixture until combined, but be careful not to beat out too much of the air you’ve whipped in! Add the remaining icing sugar and the raspberries to the meringue bowl, and fold these in gently.
  5. Scoop the meringue mixture onto the baking tray using two tablespoons to shape into rough ovals, then bake for around 1 hour 30 minutes until golden brown and crispy on top.  Turn off the oven, but allow the meringues to cool inside the oven – this will create meringues which have a really crispy outer-layer, and a really gooey inside! Once completely cool, store in an airtight container until ready to serve.
Happy Thoughts,

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