How to make Raspberry Ripple Meringues

You will need:

For the filling:

100g Raspberries

2tsp Caster sugar

For the Meringues:

3 Egg Whites

150g Caster Sugar

Method:

1. In a saucepan over a low heat, add the raspberries and 2 tsp caster sugar and cook for 2 mins until the juice is released and the sugar has dissolved. Pop to one side to cool

2. Then to make the meringues, an additional tip is to wipe your bowl with lemon juice, this will help remove any grease from the bowl. Grease will prevent the meringues from whipping up.

3. In a bowl, add the egg whites and using a whisk or electric whisk, whisk until white and it holds its shape.

4. Then add the sugar a tablespoon at a time, whisking for a couple of seconds after each addition to make sure it is incorporated.

5. Once all the sugar is whisked in, add the raspberry sauce and fold into the meringues a couple of times so it creates a marble effect.

6. Then pipe or spoon onto a pre-lined baking tray.

7. Bake in a pre-heated oven at Gas 1, 140C or 120 fan assisted for 1 hour. Once the hour is up, turn the oven off and leave the meringues to cool down in the oven.