MERINGUES WITH RASPBERRY RIPPLE CREAM

MAKES 30 TIME 1HR, 10 MINS

• 3 egg whites, at room temperature

• ¾ cup caster sugar RASPBERRY RIPPLE CREAM

• 1½ cups frozen raspberries

• 2 tblsps caster sugar

• 300ml tub thickened cream

• 1 tsp vanilla bean paste

1 Trace 30 x 4½cm circles onto two sheets baking paper. Lightly grease two large oven trays. Place paper on trays trace-side down.

2 Beat egg whites in a small bowl of an electric mixer until soft peaks form. Add sugar, 1 tblsp at a time, beating until dissolved and mixture is thick and glossy. 3 Divide mixture evenly among circles. Spread to edges. Use a teaspoon to form nests.

4 Cook in a very slow oven (120°C) for about 40 minutes, or until firm to touch. Turn off oven. Cool meringues in oven, with door ajar, for about 1 hour. Remove.

5 To make cream, combine berries and sugar in a saucepan. Stir until dissolved. Bring to a boil. Gently boil for 2 minutes. Transfer to a blender. Blend until smooth. Strain through a fine sieve over a bowl. Discard seeds. Cool completely.

6 Beat cream and vanilla in a small bowl of an electric mixer until soft peaks form. Add raspberry mixture. Gently fold twice only. Don’t stir.

7 To serve, spoon cream onto meringues.