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How to Make Meringues with Raspberry Cream

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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!

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!

You will need

Is $ 7.49

Quantity: 1

Subtotal

Is $ 7.49

Total:

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

Step-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.
Step-2
At a lower speed, add the granulated sugar, a few tablespoons at a time, whisk after each addition until glossy.
Step-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.
Step-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.
Step-5
Sandwich meringues with the cream.
Meringues-017.jpg?sw=680&q=85
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