Thursday, March 12, 2015

raspberry meringues



Serves: 4 

Prep time:  

Cooking time:  

Total time:  

Skill level: Easy peasy


  • 4 sponge fingers, roughly broken up
  • 450g frozen raspberries, thawed
  • 1tbsp sweetener
  • 3 egg whites


  1. Preheat the oven to 220C/200C fan/gas 7.
  2. Divide the sponge fingers between 4 heatproof ramekins.
  3. Lightly crush the raspberries, stir in half the sweetener and spread the mixture over the sponge fingers.
  4. In a clean bowl, whisk the egg whites with the remaining sweetener until stiff and glossy. Spoon the mixture over the raspberries and bake for 8 minutes or until lightly golden.
  5. Dust with icing sugar if you like (1 Syn per level teaspoon). These are best served hot.

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