Raspberry Eton Mess

1. 1

   Preheat the oven to 150 degrees Celsius.

2. 2

   Whip the egg whites and a pinch of salt at medium speed. Once they have hardened, add the sugar by spoonfuls. Increase the speed and whip until the sugar dissolves, for 7 to 8 minutes.

3. 3

   Place the egg whites in a pastry bag.

4. 4

   Line a baking sheet with parchment and make the meringues to the desired size.

5. 5

   Bake for 1 hour.

6. 6

   Remove from the oven and let them cool. Once cool, place in a resealable plastic bag and crush using a rolling pin.

7. 7

   In a bowl, crush half the raspberries and add the sugar.

8. 8

   Whip the cream to soft peaks.

9. 9

   Mix the cream and crushed raspberries. Add the rest of the raspberries and the crushed meringue and mix carefully

10. 10

    Serve in dessert cups or glasses.

* Per serving · 4 servings · Values may vary.