Meringues With Summer Berries
Summery and light, these raspberry meringues are a delightful treat for any occasion. The crisp outer shell gives way to a soft, marshmallow-like center that pairs perfectly with a dollop of whipped cream and a medley of fresh summer fruits. Enjoy these sweet delights as a refreshing dessert that captures the essence of the season.
— Constant Cookbook
Ingredients
- 4 free-range egg whites
- pinch salt
- 225g/8oz caster sugar
- 4 tsp cornflour
- 2 tsp raspberry
- ½ tsp vanilla extract
- 300ml/10½fl oz double cream
- mixed summer fruits
Instructions
- Preheat the oven to 130C/275F/Gas 1.
- Beat the egg whites and salt together in a bowl until soft peaks form when the whisk is removed.
- Add the sugar one tablespoon at a time, whisking constantly, until all the sugar is incorporated and stiff peaks form when the whisk is removed.
- Add the cornflour, raspberry vinegar and vanilla extract and whisk to combine.
- Drop spoonfuls of the meringue mixture into little heaps onto a baking tray lined with baking paper and transfer to the oven to bake for 1-1¼ hours, or until the outside of the meringues is crisp and the inside is marshmallow-like.
- To serve, place one or two meringues into each dish and top with whipped cream and the summer berries of your choice.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 6
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