Raspberry Meringues
6 servings
180 minutes
The recipe is taken from the book "Downton Abbey. Cookery Book.
1
To make meringue, preheat the oven to 95 degrees. Line the baking sheet with parchment paper.
2
Using a mixer on medium speed, beat the egg whites with lemon juice until soft peaks form. Once the egg whites froth and start to thicken, increase the mixer speed.
- Egg white: 2 pieces
- Freshly squeezed lemon juice: 1 teaspoon
3
Continue whisking, gradually add 115 grams of sugar and whip to stiff peaks. Transfer the mixture to a piping bag with a star tip.
- Sugar: 170 g
4
By squeezing the mixture, form six 'nests' with a diameter of 5-7 cm on the prepared baking sheet: first outline the contour, then pipe out circles, and finally build up the edges.
5
Pipe several small stars onto the same baking sheet - they will be needed for decoration.
6
Bake the meringue for 120–150 minutes. They should be crispy and easily come off the baking sheet. Let the meringue cool completely.
7
To prepare ful, puree the raspberries in a food processor or blender, then strain the puree through a fine sieve to remove the seeds.
- Raspberry: 225 g
8
Mix the cream with sugar in a bowl and whip to soft peaks with a whisk or hand mixer on medium speed.
- Sugar: 170 g
- Cream 35%: 150 ml
9
Mix in the raspberry puree to avoid white creamy stripes.
- Raspberry: 225 g
10
Both meringues and fool can be prepared in advance. Store meringues in an airtight container at room temperature, and fool in a tightly sealed container in the refrigerator.
11
Before serving, fill the nests with cream and top with small meringues. Serve with fresh raspberries.
- Raspberry: 225 g