Ingredients
- 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
Method
- Heat the oven to 120°C/100°C fan/gas ½.
- put raspberries with the 1/2 cup sugar into a saucepan cook to a thick jam.Allow to cool.
- Put the egg whites and sugars in a large heatproof bowl set over a pan of barely simmering water.
- 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
- 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).
- 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 .
- Bake in the oven for 1 hour, then turn the oven off and leave the meringue to cool inside it for 2 hours.
