Raspberry Cinnamon Meringue
Indulge in a tantalizing treat with these delicate raspberry meringues accented with a touch of cinnamon and a drizzle of rich dark chocolate. Light and airy, these sweet delights burst with the vibrant flavors of fresh raspberries and decadent chocolate for a truly delightful dessert experience.
— Constant Cookbook
Ingredients
- 280g/10oz golden caster sugar
- 6 free-range eggs, whites only
- pinch of cinnamon
- 350g/12oz raspberries
- 100g/3½oz dark chocolate
Instructions
- Preheat the oven on to 140C/275F/Gas 1.
- Pour the sugar into an oven tray and bake for 30 minutes.
- Whisk the egg whites while adding the warm sugar. Whisk well until the whites form a hard peak shape when the whisk is removed.
- Line an oven tray with baking paper.
- Spoon mounds of the egg white onto the baking tray in rough shapes approximately the size of a tennis ball. Sprinkle with cinnamon and bake in the oven for 30-35 minutes.
- Melt the chocolate in a bowl over a simmering pan of water.
- When the meringues are cooked, flatten the tops down. Evenly distribute the raspberries on each one.
- With a spoon, trickle the melted chocolate over the meringues and leave to cool until the chocolate is solid before serving.
Cook Time
1H
Prep Time
PT30M
Yield
Makes 8
Comments
No comments found.