Melting Meringues & Raspberries
Summer appears to have deserted us, not too long ago I wouldn't leave the house without my sunglasses. Today, I left with my winter cape and umbrella in hand. I decided to give summer a proper send off with this sunshine induced dessert. I love meringues with some fresh raspberries and a dollop of greek yoghurt. From now on, I guess it's more apple crumble and warming cakes... so au revoir summer puds.
Serves 6
Ingredients
2 Egg Whites
Pinch of Salt
150g Caster Sugar
1/4 tsp Vanilla Extract
Pink/Red Food Colouring
Method
1. Preheat the oven to 140C/Gas mark one and line two baking sheets with parchment/greaseproof paper.
2. Put the egg whites into a bowl with high sides and add a pinch of salt. Whisk this until soft peaks form. Then add the sugar gradually, a tablespoon at a time. Make sure to whisk after each spoonful. Keep whisking until the meringue has a satin finish and forms stiff peaks. Then do the bowl over head move to make sure its ready.
3. Fold in the vanilla extract with a metal spoon, then scoop with a spoon or piping bag into individual meringues on the baking sheets.
4. To add some swirls, dip a skewer into the food colouring and swirl it through the meringues.
5. Bake in the oven for 30mins, test one by pressing the bottom of the meringue. It should be crisp, but break with slight pressure.
6. Turn the oven off and leave the meringues in there to cool completely, with the oven door slightly open.
*Lipstick & Marzipan: Tip* I served these with greek yoghurt and raspberries, but you can mix some whipped cream, raspberries and icing sugar together and sandwich this between two meringues...yum.
All photography by myself
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