Raspberry meringues
Ingredients
for 18 pieces
2 | fresh egg whites |
1 pinch | salt |
100 g | sugar |
1 parcel | raspberry crumble, finely crushed using a mortar and pestle |
100 g | Ruby Couverture Drops |
50 g | shelled ground almonds |
How it's done
Meringues
Beat the egg whites with the salt until stiff. Add half of the sugar and continue beating until the egg whites become very stiff and glossy. Add the rasperry crumble with the remainder of the sugar, beat briefly. Transfer the mixture to a piping bag with a serrated nozzle (approx. 18 mm in diameter), pipe approx. 18 meringues onto a baking tray lined with baking paper.
To bake/dry
Slide the tray into the lower half of an oven preheated to 120°C, reduce the heat to 100°C and leave to dry out for approx. 1½ hrs. Then switch the oven off and leave the meringues to cool in the oven with the door slightly ajar.
To decorate
Melt the chocolate in a thin-sided bowl over a gently simmering bain-marie, stir until smooth. Dip the meringue bases in the chocolate, allow the excess to drip off. Sprinkle with nuts and leave to dry on a sheet of baking paper.
Show complete recipe