Recipes
Raspberry Ripple meringues
Create a colourful twist on the traditional meringue with a twirl of raspberry ripple
(2 votes)Instructions
- Preheat the oven to 140 degrees c or gas mark 1. Line two baking trays with grease proof paper. Place the egg whites and salt into a spotlessly clean bowl and whisk until soft peaks form.
- Gradually add the caster sugar one tablespoon at a time, whisking between each one, until it has all been added and the meringue is satiny and forms stiff peaks.
- Use a large metal spoon to fold in the vanilla extract. Then use a piping bag to make little individual meringues on the baking sheets, make small circles about 40mm in diameter approx.
- To achieve the ripple effect dip a skewer in the red colouring and swirl it round the top of each meringue. Wipe the skewer with kitchen roll between each meringue.
- Bake in the oven for 30mins – then turn off the oven and allow the meringues to cool in the oven with the oven door slightly ajar so that they will crisp up more.
- Whip up the cream and add the raspberries, which should be roughly chopped. Sandwich the meringues with the cream mixture.
- Try to make them bit size for easy eating at parties.
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Ingredients
- 4 egg whites
- pinch of salt
- 300g caster sugar
- 1/2 teaspoon Goodall’s Vanilla Essence
- Goodall’s Red Food Colouring
- 75g fresh or frozen raspberries
- 400 ml stiffly whipped cream
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