Raspberry meringues
Meringues are easy to make and fun to serve with all sorts of desserts. Try these delicious raspberry meringues.
Ingredients
75 g raspberry syrup (about 75 ml)
140 g Dansukker Granulated Sugar
4 egg whites (approx. 100 g)
100 g Dansukker Icing Sugar
Instructions
Heat the oven to 100°C using top and bottom heat.
Liquidise the raspberries and strain through a fine sieve. Measure out 75 g of liquidised raspberries and boil in a saucepan with 50 ml granulated sugar for about 3 minutes. Put the raspberry purée in the fridge to chill.
Whisk the egg whites until foamy, then add the rest of the granulated sugar. Continue whisking until stiff peaks form. Fold in the icing sugar. Drizzle the raspberry purée over the meringue and use a rubber scraper to create a marbled effect.
Put the mixture in a piping bag and pipe meringues onto a baking sheet lined with parchment paper. Bake for about 50 minutes. Switch off the oven and leave the meringues to dry out.
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