Mini meringues with raspberry cream
Total time and servings
Serves: 4-6, depending on size of meringues
2 large egg whites
1 tsp white vinegar
150g caster sugar
2 tsp icing sugar
160ml double cream
Pre heat the oven to 140c/120c fan, gas mark 1.
Line 2 large roasting trays with baking paper.
Whisk the egg whites with an electric whisk with vinegar and caster sugar until thick and glossy. (TIP add the sugar gradually) This should take about 4 minutes, of course it will take longer if doing it manually.
Once egg whites are thick and glossy, gently fold in the icing sugar with a metal spoon, make sure to leave “growing space” between so they don’t all stick together on baking.
Bake for 45 minutes in the middle of bottom tray of the oven.
Once baked take out and leave to cool. They should then peel off the baking paper.
When ready to serve, whisk the cream until thick enough to spread. Add the raspberries and beat them into the cream with a fork until the cream turns a rich pink colour.
Use a knife to spread the cream onto the flat bottoms of the meringues and sandwich the two halves together.
For extra luxury, drizzle melted chocolate over them before serving.