Meringue Blobs with Raspberries and Raspberry Coulis
4 egg whites
8 ozs (225g/generous 1 cup) castor sugar
1/4 – 1/2oz (7-14g) flaked almonds (optional)
1/2 pint (300ml/1 1/4 cups) whipped cream
225g (8oz) raspberries
Raspberry Coulis (see recipe)
Preheat the oven to 180°C \ 350°F \ regulo 4.
Put the egg whites into a spotlessly clean bowl of a food mixer. Break up with the whisk and then add all the castor sugar in one go. Whisk at full speed until it holds a stiff peak 4 - 5 minutes approx. Meanwhile line 1 or 2 baking trays with silicone paper (bakewell). Scoop out and 8 blobs of meringue, scatter a few flaked almonds over each blob. Bake in the preheated oven for 10-15 minutes. Allow the meringue to cool on the trays.
Meanwhile, make the raspberry coulis (see recipe).
Pipe some whipped cream into each meringues, top with raspberries, drizzle with a little raspberry coulis. Decorate each with a mint leaf or lemon balm or a leaf of sweet cicily if you have one to hand. Eat immediately!