Meringues with Poached Raspberries

PRINT RECIPE
  • Gluten Free Recipe
  • Gluten Free Recipe

Serves: 4

This recipe can easily be doubled or tripled.

Recipe was created for us by Sarah, From the Kitchen


INGREDIENTS

MERINGUES: POACHED RASPBERRIES:

METHOD

  1. Preheat oven to 130˚C and line an oven tray with baking paper. Use a glass to draw 12 x 7cm circles on the paper.
  2. Beat egg whites in a large clean bowl until soft peaks. Continue beating and gradually add the sugar 2 Tbsp at a time until the egg whites have stiff glossy peaks and the sugar is fully dissolved. To check, rub a tiny bit between your thumb and forefinger, there should be no grittiness.
  3. Add white vinegar and sift in cornflour. Mix briefly to combine. Fold through Squeezed Rhubarb with Raspberry & Rosehip fruit syrup and spoon onto pre-drawn circles.
  4. Bake for 1 hour, turn off the oven and leave to cool in the oven. Makes 12 large or 24 small meringues.
  5. Put raspberries and Squeezed Rhubarb with Raspberry & Rosehip fruit syrup in a small pot.
  6. Cook over a medium heat for 5 minutes then remove to cool.
  7. To serve place 4 meringues on serving plates and top with whipped cream and poached raspberries.
BACK TO RECIPES
VIEW ALL RECIPES

Menu