A quicker version of everybody's favourite summer dessert, I made this just because I fancied something sweet and in a hurry. I always keep some frozen fruit in my freezer and so when I saw some raspberries in there and some squirty cream in the fridge I knew I had to throw together some meringues.
Prep time 20 mins
Cooking time 1hr10mins
3 large free range egg whites (its important not to get any yolk mixed in)
180g caster sugar
200g frozen raspberries, defrosted (you can use fresh)
1 tin of squirty cream
Heat the oven to 130c fan or 140c normal.
In a clean mixing bowl or stand mixer whisk the egg whites, until they have formed stiff peaks. To do this start the mixer on a medium speed for about 15seconds, then turn up, the secret to a great meringue is air in the mixture.
Now with the mixer still on add your caster sugar 1tbsp at a time, ensuring each addition is mixed in well, soon the meringue will look silky but still stiif.
Now on a baking tray lined with baking paper, (add a small dot of your mixture in each corner to help the paper stick down) Dollop your mixture into 4 equal portions with enough space between to expand, and use a for to make a pool in the middle and the edges all rough so we get some lovely crunchy bits and a nice spot in the middle for our filling to sit in.
Pop in the oven and don't open it 1hour, by this time your meringue should be crispy on the outside but chewy on the inside, if you like a dryer meringue leave it in for another 10 mins.
Allow to cool.
Decorate with your squirty cream and defrosted raspberries, using any juices to pour over for extra sharpness if you like.
