Raspberry meringues with crème fraîche

Crispy outer, gooey inside and an irresistible, surprise raspberry centre. Makes 10 PREP: 15 mins COOK: 2 hours Per serving: 180 cals 4 egg whites 225g caster sugar 400g fresh raspberries 200g crème fraîche Icing sugar, to dust You’ll need: two baking sheets lined with baking parchment, or a silicone baking sheet

1 Preheat the oven to gas mark 1/4, 110˚C (your lowest fan oven setting). Whisk the egg whites until they begin to get stiff and form soft peaks. Tip in sugar a little at a time and whisk until mixture is stiff and forms peaks that hold their shape. If you can hold the bowl over your head without the mixture moving, it’s ready!

2 Fold the raspberries into the meringue, being careful not to knock any air out of the mixture. Spoon generous blobs on to prepared baking sheets.

3 Bake in the cool oven for about 2 hours until meringues are crispy. Turn the oven off; leave the meringues in there until it’s completely cold. To serve, sandwich them together with crème fraîche and dust with sieved icing sugar.