In a household full of males, it’s always nice to sneak a little pink in!
Makes 50 mini meringues.
4 egg whites
170g caster sugar
4 teaspoons freeze dried raspberry powder plus a little extra for decoration
Preheat the oven to 140 degrees Centigrade. Line two baking sheets with baking parchment.
In a large bowl, beat the egg whites until forming peaks, slowly add the sugar, no more than 10-15g at a time, beating really well between additions.
Once all of the sugar has been added, spoon over the raspberry powder and beat well.
Spoon the meringue into a piping bag and pipe into small meringues on the prepared sheets. My meringues are 2-3cm diameter.
Bake in the oven for 45-55 minutes until the meringues are lifting off the paper.
Remove the trays from the oven and sprinkle over a little extra raspberry powder for colour.
Allow to cool on the baking sheets and then store in an airtight container