So very pretty and with a distinct raspberry flavour, these meringues are perfect with ice cream or cream and fresh berries.
- 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
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.