How to make Perfect Baby Meringues

Gorgeous Raspberry Meringues

Gorgeous Raspberry Meringues

This recipe is courtesy of my brother-in-law, Mark Jenkins, who thought that the meringues I made for a family party in Wales were too perfect to be home made. It is such a simple recipe – only two ingredients – but is deemed difficult for non-professional cooks. However, follow a couple of easy guidelines and it is the easiest thing in the world. Each and every time we produce these for a wedding, or any party for that matter, they go down a storm as they are simply gorgeous. So to show Mark and any other doubting Thomases – here is how you do it….

RECIPE

This amount will make 20-22 dessert size, or 40 very mini meringues for finger food

  • 2 medium egg whites, at room temperature
  • 125g white caster sugar

METHOD

  1. Preheat the oven to 120’C/Gas Mark 1/2
  2. Make sure your equipment is clean and dry and line a flat baking sheet with baking parchment
  3. Separate the eggs, and place the whites into a bowl and whisk until they are stiff and hold soft peaks.At this point, start adding the sugar, one tablespoon at a time whisking well between each spoonful. Keep going until you have added all the sugar. Don’t be in too much of a rush to do this, and continue whisking until you have a stiff and glossy mixture ready to pipe.
  4. Fill your piping bag with a large star nozzle and pipe little rosettes onto the baking parchment, leaving space between each meringue.
  5. Place in the oven for an hour until they are crisp and dry and remove easily from the baking parchment.
  6. Turn the oven off and leave to cool in the oven before removing.
  7. Once completely cold the meringues can be stored in an airtight container at room temperature for 2-3 days.

Filling:

  • 150ml double cream
  • a punnet fresh raspberries (or strawberries if you’d prefer)
  • small tot of Chase Rhubarb liqueur (optional)

Whip the cream until thickened, being careful not to over whisk. Crush the raspberries with the back of a fork and stir into the cream and add the Rhubarb liqueur if using. Pile onto your favourite plate and decorate with rose petals.

NOTE: The vodka maker Chase makes some lovely vodka liqueurs and I love using the rhubarb liqueur for grown up recipes. It is fun to serve a shot of the liqueur alongside for the perfect dinner party pudding.

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