Fruity Meringues With Crushed Raspberry Cream

• Produce

  • 1 Berries, mixed
  • 150 g Raspberries

• Refrigerated

  • 4 Egg whites

• Baking & Spices

  • 225 g Caster sugar
  • 1 tsp Vanilla extract
  • 75 g White chocolate

• Dairy

  • 500 ml Double cream

• Other

  • 25g (just under ¼ cup icing sugar

Found on threekidsandcountingthepennies.com

Description

Ingredients

• 4 egg whites
• 225g (1⅛ cup) caster sugar
• 75g (2½oz) white chocolate
• 500ml (2¼ cups) double cream
• 25g (just under ¼ cup) icing sugar
• 1 tsp vanilla extract
• 150g (5oz) raspberries, crushed
• mixed berries to garnish

Directions

• Preheat the oven to 120C/250F.
• Put the egg whites into a large, clean bowl of an electric mixer and whisk until stiff peaks form.
• Gradually add the sugar, one spoonful at a time, whilst still whisking. Whisk until thick, smooth and glossy.
• Transfer the meringue into a large piping bag fitted with a large, plain nozzle. pipe a small amount of meringue into the corners of two baking sheets and use to stick down a sheet of baking parchment on each.
• Pipe the meringue into even rounds onto the baking sheets, each should be about 5cm (2in) wide and 2cm (3/4in) tall.
• Use the back of a teaspoon to make a slight well in the centre of each meringue- this will hold the cream and fruit later.
• Bake for 45 minutes until the meringues feel hard to touch and peel easily from the parchment. set aside to cool.
• Melt the white chocolate, using your preferred method, leave to cool slightly- around 5 minutes- then brush a thin layer on the top of each meringue, leaving a 1cm boarder. This will stop the cream from making the meringues soggy.
• Put the cream, vanilla extract and icing sugar into a large bowl and whisk until just thickened. Gently fold in the crushed raspberries. If the cream doesnt hold its shape, then continue to whisk until it does.
• Top each meringue with a spoonful of the raspberry cream then decorate with the other berries and dust lightly with icing sugar.