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Meringue Blobs with Raspberries and Raspberry Coulis

Meringue

VC

Serves 8

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).

To Assemble

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!

This is a recipe by
Rachel Allen
View all my recipes

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