Homemade Meringue with Raspberry Whipped Cream
Servings: 8 slices
Ingredients
Meringue:
- 4 large egg whites
- 225g (1 cup) sugar
- 1 teaspoon cornflour
- 1 teaspoon white wine vinegar
Filling:
- 200g (1 + ¼ cups) frozen or fresh raspberries
- 1 tablespoon sugar
- 1 teaspoon water
- 2 teaspoons cornflour
- 500ml (2 cups) whipping cream
- 20g (0.8 oz) dark chocolate (melted to drizzle over)
Instructions
Meringue:
- Heat the oven to 140ºC (285ºF). Line a large flat baking tray with greaseproof paper and draw two identical circles of around 18cm each.
- In a large bowl, whisk the eggs until stiff peaks form. Slowly add the sugar, then the cornflour and white wine vinegar.
- Divide the mixture equally between the two circles on your prepared tray smoothing out to the edges of the circles.
- Bake for 50 minutes then turn the oven off. Leave the meringue inside until it is completely cold (if you can, overnight is best).
Filling:
- Heat the raspberries in a pan along with the water and sugar until they are bubbling.
- Add the cornflour and cook for around 5 minutes until the mixture has thickened. Remove from the heat and leave until completely cold.
- Whip the cream in a large bowl until thick then fold in the raspberries until everything is evenly distributed.
- When ready to serve, place one of the meringues flat side up. Slather over the raspberry cream mixture and place the other meringue on top (flat side down).
- Melt your chocolate and drizzle over. Slice and serve. Enjoy!
Notes
Disclaimer: I use metric (grams) in my recipes. I have converted the ingredients to imperial (cups and ounces), but as I have not used these measurements myself, the end result cannot be guaranteed.
