Discover how to make these delightful raspberry meringues by Mary Berry - they're so yummy!
What you need...
- 3 large egg whites
- 175g (6oz) caster sugar (preferably golden)
- FOR THE FILLING
- 20 raspberries, about 115g (4oz) in total
- About 10 tsp lemon curd
- About 10 tbsp full-fat crème fraîche
Preheat the oven to 130ºC (Fan 110ºC/250ºF/Gas 1⁄2). Cut out 2 pieces of baking parchment to fit 2 large baking sheets. Draw about 20 circles, approximately 4.5cm (13⁄4in) diameter, on each sheet of parchment.
Put the egg whites in a large bowl and whisk using an electric hand whisk on full speed until stiff and resembling a cloud. Start to add the sugar a tablespoon at a time, whisking well between each addition, until it has all been mixed in. The finished meringue mixture should look stiff and glossy.
Dab a small bit of the meringue mixture on each corner of the baking sheets and gently press the parchment on top, face down (so the pencil marks are underneath). Fit the piping bag with the piping nozzle. Spoon the rest of the meringue mixture into the bag (pipe half at a time if your bag is not big enough for all the mixture). Pipe about 40 small meringues onto the lined baking sheets.
Bake for 1 hour. Turn the oven off, open the oven door so it is slightly ajar, and leave the meringues in the oven until they are completely cold, for about another 1 hour.
To fill each pair of meringues, crush a raspberry on a small plate using a fork. Spread one flat side of a meringue with about 1⁄2 teaspoon of the lemon curd. Carefully spoon the crushed raspberry over the curd. Spread the flat side of another meringue with about 1⁄2 tablespoon of crème fraîche and sandwich the two together. Repeat with the remaining meringues and filling. Do this no more than about 1 hour before serving, or the meringues will go soft.
This recipe has been extracted from Mary Berry Cooks The Perfect (DK, £25). Visit [url=http://www.dk.com]http://www.dk.com[/url] for more information.