How to Make Meringues with Raspberry Cream
Getting meringues right can be a tricky business, sometimes they can become too dry and are therefore brittle, sometimes they can be under-baked and gooey. But when you get it right there's nothing quite like a perfectly baked meringue.
Miranda Gore Browne shares her recipe for making the perfect meringue complete with raspberry cream, perfect for a spring picnic!
Ingredients (makes 16 double meringues):
* 3 Egg whites
* 90 grams Caster sugar
* 105 grams Granulated sugar
For the raspberry cream:
* 300 millilitres Double cream
* 100 grams Icing sugar
* 50 grams Raspberries, mashed
How to make
Whisk egg whites into stiff peaks.
Sprinkle in caster sugar, a few tablespoons at a time, whisking at high speed. Keep going until the mixture is stiff.
To make the raspberry cream mixture that goes in-between the meringues, whisk the cream until stiff, then use a metal spoon to fold in the icing sugar and raspberries.
Place in the fridge until you need it.
Craft with us at our workshops
Related Products
