Meringues with Fresh Raspberries

Method

Select Classic Convention on your oven and set temperature to 140°C.

Beat the egg whites until stiff, add half the sugar and beat well, repeat with the remaining sugar.

Using a piping bag, pipe or simply spoon the egg white mix into 8– 10cm rounds on a lightly greased and cornflour-dusted oven tray. If you are using a spoon be sure to make a little well in the centre for the filling later.

Bake for 30 minutes and then turn off oven. Leave meringues in the oven for 1 hour for a marshmallow centre or until cool to dry out the centre.

Spoon a generous amount of cream and raspberry pulp into each meringue.  Place one meringue onto each of eight plates and spoon over the remaining raspberry pulp. Dust with icing sugar and garnish with a few whole raspberries, serve immediately.