Raspberry Meringues


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

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