We all had a lot of fun making Hazelnut and Raspberry meringues. Everyone had a sly lick of the bowl and ending up with cream on their faces.
This is the recipe if anyone fancies a go at making this delicious sweet
Serves 4 – Preparation 20mins – Cook 25 minutes
v 4 large egg whites
v 250g/9oz castor sugar
v 1 tsp. vanilla extract
v 1 tbsp. raspberry vinegar
v 115g/4oz shelled hazelnuts (leave a few for decoration)
v 300ml/10floz double cream
v 200g/7oz fresh raspberries
1. Heat the oven to 160C/140C fan/gas mk3. Butter 4 individual moulds or a 20cm/8in sandwich tin and line with non- stick baking parchment.
2. *Whisk the egg whites until stiff. Add the sugar 1tpsp at a time and continue beating until the mixture is very stiff and stands in shiny peaks.*
3. Whisk in the vanilla extract and vinegar, then, fold in the hazelnuts. Transfer to the tins and bake in the oven for 20 – 30 minutes or until lightly browned and holding its shape. Leave to cool in the tin for 10 minutes then transfer to serving a dish.
4. Whip the cream and pile onto the centre of the meringue when it is completely cold. Place the raspberries on top of the cream and the outside edge of the meringue. Finely chop and sprinkle on the remaining hazel nuts.
The trick to making successful meringues is to ensure that the consistency of the egg whites is correct. Dip your fingertips in the whites; when you remove them, the whites should hang down in the hooked shape of a bird’s beak.