The Raspberry Cream Swiss Meringues Recipe These mini meringues are filled with fresh raspberries and whipped cream, perfect for a summer buffet.
4 egg whites (each medium egg
white will weigh about 1oz/30g)
about 1 cup sugar, see step 3
For the filling
4oz (100g) raspberries
1 cup heavy cream
1 tbsp confectioner’s sugar, sifted
1 Preheat the oven to around 250°F (120°C). Line a baking sheet with parchment paper.
2 Make sure the metal bowl is clean and dry. Use a lemon to remove traces of grease.
3 Weigh the egg whites. You will need exactly double the weight of sugar to egg whites.
4 Whisk the egg whites in the metal bowl until they are stiff and form strong peaks.
5 Gradually add half the sugar, a couple of tablespoons at a time, whisking in between.
6 Gently fold the remaining sugar into the egg whites, trying to lose as little air as possible.
7 Put tablespoons of the mixture onto the baking sheet leaving 2in (5cm) gaps between.
8 Alternatively, pipe with a plain nozzle. Bake in the center of the oven for 1 hour.
9 They are ready when they lift easily from the parchment and sound hollow when tapped.
10 Turn off the oven and leave the meringues to cool inside. Remove to a wire rack until cold.
11 Put the raspberries in a bowl and crush them with the back of a fork, so they break up.
12 In a separate bowl whisk up the cream until firm but not stiff.
13 Gently fold together the cream and crushed raspberries. Mix with the confectioner’s sugar.
14 Spread a little of the raspberry mixture onto half the meringues.
15 Top with the remaining meringue halves and gently press together to form sandwiches.
Notes and Tips:
For sweet canapés, pipe smaller meringues and reduce the cooking time to 45 minutes; makes about 20 sandwiches. PREPARE AHEAD Keep unfilled in an airtight container for 5 days.
|Raspberry Cream Swiss Meringues|