My Reicpe for Meringues

I don't know about you guys but I adore meringues!!! I'm not sure whether it's because of how easy it is to bake or if it is that they are very easy to impress people with. So I have decided to share my recipe with you guys.

Raspberry Cream Meringues (adapted from DK Step-by-Step Baking)

Ingredients:                                                         For the Filling:

4 Egg Whites, at room temperature                  100g(3.5oz) raspberries

About 240g(8.75oz) caster sugar                        300ml(10fl oz) double cream

                                                                              1 tbsp icing sugar, sifted

Method:

1. Preheat the oven to around 120 celsius. Line a baking sheet with parchment.
2. Ensure the bowl is clean and dry; use a lemon to remove traces of grease, if need be.
3. Whisk the egg whites in the metal bowl until they are stiff and form strong peaks.
4. Gradually add half the sugar, a couple of tablespoons at a time,whisking in between.
5. Gently fold the remaining sugar into the egg whites, trying to lose as little air as possible.
6. Put tablespoons of the mixture onto the baking tray leaving 5cm (2in) gaps between. Alternatively, pipe with a plain nozzle.
7. Bake in the centre of the oven for 1 hour.
8. They are ready when they lift easily from the parchment and sound hollow when tapped.
9. Turn off the oven and leave the meringues to cool inside (appox 1 hour). Remove onto a wire rack.
10. Put the raspberries in a bowl and crush them with the back of a fork, so they break up.
11. In a separate bowl whisk up the double cream until firm but not stiff.
12. Gently fold together the cream and crushed raspberries, and combine the icing sugar.
13. Spread a little of the raspberry mixture onto half the meringues.
14. Top with the remaining meringue halves and gently press together to form sandwiches.

Hope you have a brilliant time baking!!

xoxo

Mrs Peacock