Raspberry swirl meringues
Ingredients
3 egg whites
1-2tsp raspberry vinegar
150g (5oz) caster sugar
1-2tsp pink food colouring
For the topping
100ml (31/2fl oz) double cream
2-3tsp caster sugar
250g (9oz) fresh raspberries
Pink baking sugar, for sprinkling
Light, crispy meringues and zingy fruit work beautifully together - the perfect summer treat
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Method
1 Preheat the oven to 120ºC/100ºC fan/Gas 1/2. Line a large, heavy-based baking sheet with non-stick baking parchment.
2 Using an electric whisk, beat the egg whites and raspberry vinegar in a clean bowl until the whites double in volume and hold peaks. Keep the whisk running and add the sugar 1tbsp at a time, until all the sugar is used and the whites are glossy. Add the food colouring to the mixture and, using a spatula, swirl to create a marbled effect.
3 Carefully spoon 4 x 10-12cm (4-5in) circles of the mixture onto the baking parchment, making a little ‘nest' in the centre of each. Bake in the preheated oven for 2 hours until they are crisp and lift off the paper easily. Leave to cool (at this point you can store them for up to a week in an airtight container).
4 To serve, whisk the cream and sugar until softly peaked. Spoon into the centre of each meringue, top with raspberries, sprinkle with pink baking sugar and serve.
