Meringues with Poached Raspberries

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Serves: 4

This recipe can easily be doubled or tripled.

Recipe was created for us by Sarah, From the Kitchen

MERINGUES:

POACHED RASPBERRIES:

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.
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.
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.
Bake for 1 hour, turn off the oven and leave to cool in the oven. Makes 12 large or 24 small meringues.
Put raspberries and Squeezed Rhubarb with Raspberry & Rosehip fruit syrup in a small pot.
Cook over a medium heat for 5 minutes then remove to cool.
To serve place 4 meringues on serving plates and top with whipped cream and poached raspberries.

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