Raspberry ripple meringues difficulty ** #106

Makes about 12

Preparing time:15 minutes

Cooking time: 75 minutes 

Ingredients:

• 40 g fresh raspberries, plus extra to serve 
• 2 tablespoons raspberry jam 
• 4 egg whites 
• 200 g caster sugar 

1. Put the raspberries in a bowl and mash with a fork until broken up and turning juicy 
2. Add the jam and mash together to make a purée 
3. Tip into a sieve resting over a small bowl and press the purée with the back of a spoon to extract as much juice as possible
4. Whisk the egg whites in a large clean bowl with a hand-held electric whisk until peaking 
5. Whisk in a tablespoonful of the sugar and continue to whisk for about 15 seconds 
6. Gradually add the remaining sugar, a spoonful at a time, until thick and glossy 
7. Drizzle over the raspberry purée and lightly stir in using a spatula or large metal spoon, scooping up the meringue from the base of the bowl so that the mixture is streaked with the pureé 
8. Take care not to over-mix!
9. Drop large spoonfuls of the mixture, each about the size of a small orange, on to a large baking sheet lined with baking parchment
10. Then swirl with the back of a teaspoon 
11. Bake in a preheated oven, 120 C(250 F),Gas Mark 1/2, for about 75 minutes or until meringues are crisp and come away easily from the paper 
12. Leave to cool on the paper 
13. Serve with extra raspberries, if liked. 
14. Enjoy!