These swirly raspberry meringues look impressive and are gorgeously gooey inside. They have a lower sugar content than normal meringues but taste just as good! Raspberry ripple is a nostalgic classic, and we’ve taken the much loved ice cream flavour as inspiration for our fruity raspberry meringues. We’ve used food colouring as a quick cheat to get great colour fast, but you can use just the natural colour of the raspberries, if you prefer. Meringues often seem intimidating, but are actually so easy to make! Make sure your eggs are at room temperature before you begin, as this makes them much easier to work with. At only 130 calories per serving, these raspberry meringues are the perfect lighter option for dinner parties or buffets. Serve them with a good dollop of freshly whipped cream to make them a little more indulgent. You could also add some fresh raspberries to make a simple dessert that is worthy of any sophisticated dinner party.
- 50g raspberries
- few drops of pink colouring
- 4 egg whites
- 175g caster sugar
- ½tsp cornflour
- ½tsp red wine vinegar
- You will need
- A baking tray lined with baking parchment
Preheat the oven 120C. Blitz the raspberries and food colouring in a food processor until smooth.
Whisk the egg whites to form stiff peaks, then keep whisking and add the sugar 1tbsp at a time. Once you have a lovely smooth and glossy mixture, whisk in the cornflower and the vinegar.
Fold through the raspberry mix to create a swirly effect and spoon 6 large balls of mixture onto the prepared baking tray. Cook the meringues for 2 hours, a crust will have formed but they should still be lovely and gooey on the inside.