Raspberry meringues

August 2022


  • 3 medium free-range egg whites
  • 200g caster sugar
  • 1/2 cup raspberries
  • 1/2 cup caster sugar
  • lid full of orange liqueur
  • zest of 1 orange


    1. Heat the oven to 120°C/100°C fan/gas ½.  
    2. put raspberries with the 1/2 cup sugar into a saucepan cook to a thick jam.Allow to cool.
    3. Put the egg whites and sugars in a large heatproof bowl set over a pan of barely simmering water. 
    4. Whisk the egg whites and sugar, over the heat, until the all the sugar has dissolved and goes pale and thick (rub a little between fingers should not be able to feel sugar grains
    5. Now pour into an electric mixer with a ballon whisk at high speed. Add zest and liqueur.   Continue to whisk until you have a smooth, thick, glossy meringue and . whisking until cool (about 6 minutes).
    6. Swirl in 1/3 of the  raspberry jam into the meringue mixture, Spoon about 10 mounds of meringue onto a baking sheets, then make a swirl on top of each a little raspberry jam . 
    7. Bake in the oven for 1 hour, then turn the oven off and leave the meringue to cool inside it for 2 hours.