Meringue and Raspberry Cream – a delicious recipe with egg whites, caster sugar, cream, icing sugar, raspberries, raspberry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
To Make meringues, beat egg whites until stiff but not dry.
2
Add half the sugar and beat well.
3
Repeat with remaining sugar.
4
Pipe or spoon small amounts of meringue onto a greased oven tray.
5
Bake at 120 degrees celcius for 1 - 1 1/2 hours or until meringues are dry but not brown.
6
Whip cream with icing sugar.
7
Crumble 4 of the meringues into the cream.
8
Mash half the raspberries with a fork.
9
Fold into the meringue and cream mixture.
10
Leave to chill for 20 minutes.
11
Arrange 4 meringues on 2 plates.
12
Spoon the raspberry cream mixture over the top and add the remaining raspberries for decoration.
13
Mix the raspberry jam with 2 tablespoons of hot water.
14
Drizzle a small amount over each dessert.
15
Serve immediately.
337
kcal
Calories
21
g
Fat
31
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 egg whites, ½ cup caster sugar, ¾ cup cream, 1 tablespoon icing sugar, and more.
Yes, Meringue and Raspberry Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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