Ingredients:

  • 50g fine brown sugar per free range egg white
  • 1 medium carton double cream
  • 1 punnet of local raspberries (mine were from Craigie’s)
  • Icing sugar to dust

Method:

  • Whisk egg whites until thick and white. The peaks should stand up.
  • Add sugar gradually, whisking all the time with electric beaters, until all the sugar incorporated. It will be glossy now.
  • Pipe meringues in desired shapes onto a baking sheet lined with baking parchment.
  • Bake at 140 – 150 C. Turn heat to lower temperature if they are browning too quickly.
  • When they feel dry to the touch (about 45mins-1hr depending on size) switch off oven and leave them to dry out for at least another hour in oven, ideally overnight – I like to make meringues in evening then switch off oven for the night!
  • Remove tray from oven. Ensure they are cold before decorating with whipped cream and raspberries.
  • Use a colourful paper napkin with a cocktail stick to create sails if wished.
  • Unfilled meringues can be made in advance and will keep for at least a week in an airtight tin.

Recipe & photo, Wendy Barrie, Scottish Food Guide

Share This

By continuing to use this site, you agree to the use of cookies. Navigating to anothe section shall be considered consent. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close