AuthorCarol RidehalghCategorySliding Stop SweetsDifficultyIntermediateA really quick, simple and stylish dessert. My interperetation of Rosemary Shragers recipe from her book 'Castle Cook'. The raspberry coulis recipe can be found in my Fodder for Foodies cookbook, page 143.
Preheat the oven to very cool, 130°C / 115°C Fan / Gas 1/2 / 250°F.
Brush a baking tray lightly with vegetable oil, (34cm x 24cm approx) and line it with parchment paper.
Weigh the caster sugar into a bowl.
Put the egg whites and a pinch of salt, into the bowl of the stand mixer with a whisk attachment. Start whisking slowly at first, then when it becomes frothy speed up a little. When the whites start to hold their shape. add half of the sugar, whisking continually. Still whisking, add the cornflour and lemon juice. Finally, add the rest of the caster sugar and whisk until the whites hold their shape.
Spread the meringue evenly over the parchment paper with a palette knife. pop into the preheated oven and set the timer for 20 minutes. The surface should begin to crack. Remove from the oven and cool in the tray.
Put a piece of parchment paper onto a large chopping board. Invert the meringue onto this and carefully peel back the parchment paper and discard.
1 hour before serving: take an 8cm ring mould and stamp out 6 individual portions of meringue. Put them onto 6 side plates.
Whisk the cream until holding its shape, thick enough to pipe but do not overwhip.
Put into a piping bag with a medium plain nozzle and pipe onto the meringue discs to cover.
Garnish with the raspberries (as in the photo) and a sprig of mint (optional).
Chill in the fridge and just before serving surround each meringue with raspberry coulis.
Ingredients
Directions
Preheat the oven to very cool, 130°C / 115°C Fan / Gas 1/2 / 250°F.
Brush a baking tray lightly with vegetable oil, (34cm x 24cm approx) and line it with parchment paper.
Weigh the caster sugar into a bowl.
Put the egg whites and a pinch of salt, into the bowl of the stand mixer with a whisk attachment. Start whisking slowly at first, then when it becomes frothy speed up a little. When the whites start to hold their shape. add half of the sugar, whisking continually. Still whisking, add the cornflour and lemon juice. Finally, add the rest of the caster sugar and whisk until the whites hold their shape.
Spread the meringue evenly over the parchment paper with a palette knife. pop into the preheated oven and set the timer for 20 minutes. The surface should begin to crack. Remove from the oven and cool in the tray.
Put a piece of parchment paper onto a large chopping board. Invert the meringue onto this and carefully peel back the parchment paper and discard.
1 hour before serving: take an 8cm ring mould and stamp out 6 individual portions of meringue. Put them onto 6 side plates.
Whisk the cream until holding its shape, thick enough to pipe but do not overwhip.
Put into a piping bag with a medium plain nozzle and pipe onto the meringue discs to cover.
Garnish with the raspberries (as in the photo) and a sprig of mint (optional).
Chill in the fridge and just before serving surround each meringue with raspberry coulis.