So very pretty and with a distinct raspberry flavour, these meringues are perfect with ice cream or cream and fresh berries.
Ingredients
- 1 cup fresh or frozen raspberries
- 3/4 cup sugar
- 6 egg whites
- 1 1/2 cups sugar
- 1 teaspoon white wine vinegar
- 1 teaspoon vanilla extract
Method
Preheat the oven to 70 C. Line two oven trays with baking paper.
Place raspberries and 3/4 cup of sugar into a small saucepan, bring to the boil, stirring to dissolve the sugar. Allow to bubble for a minute or so before removing from the heat. Strain through a sieve and to remove the seeds which can then be discarded.
Beat egg whites in a bowl until light and frothy and then add sugar, a spoonful at a time. Beat until smooth and glossy but for no longer than about 10 minutes in total. Lastly mix in the vinegar and vanilla.
Spoon mounds of meringue onto the trays and then add a drizzle of raspberry syrup and quickly swirl it into the meringue using a skewer.
Bake for about 5 hours and then turn the oven off and leave the meringues until the oven is cold. They should be crisp and sound hollow when tapped.
By cooking them at this temperature you maintain a snowy white meringue.
These look so good!! Question with xmas coming so soon and everyone making meringues and Pavlovas ,any ideas for using all those egg yolks.
Creme brûlée. Meringue & Creme brûlée are a marriage made in heaven.
Hi Ruth, I love lemon curd and think it is great when spread on meringues or pavlova and then cream and strawberries.
Egg yolks actually freeze well, just mix a little salt or sugar with them (label accordingly) and then freeze in plastic containers. The salt/sugar stops the egg yolks from becoming gelatinous but remember to use them in savoury/sweet recipes.
Can you keep these meringues like you can with plain ones? Thanks.
Hi Daphne, due to having the syrup you will find that that won’t stay as crisp as regular meringues so best not to try and store them but instead enjoy!
Thanks Helen. I suspected that.
Wwhat is the cooking temp for raspberry meringues. there is no temp listed. Cheers Russelle
Hi there Russelle, I cook them at a very low 70 C. The temperature is at the top of the method in the first line. :)
hope you enjoy them. Helen