How to Make Meringues with Raspberry Cream

How to Make Meringues with Raspberry Cream #Baking #Meringue

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!

How to Make Meringues with Raspberry Cream

Suitable for: Intermediates

You will need (for 16 double meringues)

  • 3 Egg whites
  • 90 grams Caster sugar
  • 105 grams Granulated sugar

For the raspberry cream

How to make

  1. Whisk egg whites into stiff peaks. Sprinkle on caster sugar, a few tablespoons at a time. Whisk at high speed and keep going until mixture is stiff.
  2. At a lower speed, add the granulated sugar, a few  tablespoons at a time, whisk after each addition until glossy.
  3. Pipe or spoon the mixture onto a prepared baking sheet – each meringue should be three centimetres across. Bake in a preheated oven at 120 degrees Celsius for 45 minutes to one hour.
  4. Whisk the cream until stiff. Use a metal spoon to fold in the icing sugar and raspberries. Put in the fridge until you need it.
  5. Sandwich meringues with the cream.

How to Make Meringues with Raspberry Cream #Baking #Meringue

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