Whole raspberries give great splotches of pink through the white meringue. Served with summer fruit, these are perfect for a party. I also love adding hazelnuts, which are delicious with chopped, fragrant basil.
Serves: 4-5 people
INGREDIENTS
01 Heat the oven to 110C (130C non-fan). Rub a trace of oil over a sheet of greaseproof paper and use to line a baking sheet. Alternatively, use oiled baking parchment or a silicone sheet.
02 Whisk the egg whites until stiff and really dry. Continue whisking while you add the granulated sugar, 1 tbsp at a time, until the whites regain their stiffness.
03 Using a metal spoon, lightly fold in the caster sugar, a pinch of salt, lemon zest, and a good handful of raspberries (plus hazelnuts or basil leaves if using), being careful not to knock out the air. Put heaped tablespoonfuls of the mixture on to the baking sheet and place in the oven for about 2 hours, until crisp but slightly gooey in the middle. Turn off the oven and, with the door open, leave in the meringues until cold.
04 When ready to serve, whip the double cream until thick. Add about 1 tsp caster sugar, or to taste. Use to sandwich the meringues together. Serve with the remaining raspberries.