Raspberry meringue swirls

Raspberry meringue swirls

By
From
Atelier Confectionery
Makes
6
Prep
15 mins
Cooking time
60 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
vegetable oil, for oiling
3 egg whites
pinch salt
175g caster sugar
1/8 teaspoon cream of tartar
1/2 teaspoon raspberry oil flavouring
Tiny amount pink colouring paste
3 tablespoons freeze-dried raspberries

Method

  1. Preheat the oven to 100°C. Lightly oil and line a large baking tray with baking paper.
  2. Place the egg whites and salt in a freestanding mixer with a whisk attachment. Make sure the bowl is grease-free. Whisk on medium speed until they become frothy and start to form soft peaks. Increase the speed to high and add tablespoonfuls of caster sugar, one spoonful at a time, until it is used up. The meringue should be smooth, glossy and holding stiff peaks. Remove the bowl from the mixer and, using a large metal spoon, fold in the cream of tartar and the flavouring and colouring, stirring gently to give a marble effect.
  3. Place spoonfuls of the meringue onto the prepared baking tray, sprinkle over the freeze-dried raspberries, then bake in the oven for 1–1½ hours, or until dried and crisp.
  4. Leave to cool completely on a wire rack before removing from the baking tray. Store in an airtight container for up to a week.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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