Ingredients
For the meringues:
- 6 large egg whites
- 2 tsp white vinegar
- 3 tsp vanilla essence
- 1 pinch salt
- 2 ½ cups caster sugar
- 3 tsp cornflour
For the raspberry sauce:
- 300g frozen raspberries
- 1 ½ Ts icing sugar
- 2 tsp cornflour
For the cream:
- 200g heavy cream
- 1 Ts sugar
Directions
- To make the meringues, start by beating the egg whites. (I used a hand mixer but you can use a stand mixer if you have one!) Gradually add sugar and the rest of the ingredients and beat well until the mixture is slightly stiff and shiny!
- Preheat your oven to 200 degrees so its nice and hot. Line a tray with baking paper and using an icing bag, form your mini meringues. Start by making a circle and work upwards so as to make a cup shape. Place in the oven, lower the heat to 100deg Celsius and bake for 45minutes.
- Then switch off your oven, open it a jar and let them cool for at least an hour inside the oven. While your meringues are cooking, prepare your raspberry sauce.
- Place ingredients in a small pot and bring to the boil. Dissolve 2 teaspoons of corn flour in some water and add to the sauce. Mix well and remove off heat and let it cool completely.
- Make your cream as well by using a mixer until cream is fluffy. Place in the fridge when done.
