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.

No nutritional information available.

No additional tips available.