Whisk above together; place in a double boiler (Bain Marie) and heat till sugar has dissolved.
(Note: It’s also important to not overheat the mixture. Your water doesn’t need to be boiling rapidly – a nice gentle heat is all that is required)
Transfer to the mixer and whisk on high speed until nice and stiff
Line a tray with greaseproof paper
Pipe or spoon into shapes – similar size to ensure even baking
Bake at 55°C overnight
To make the raspeberry puree...
Place both in a pan and heat until berries are defrosted
Pass through a sieve and refrigerate until require
To finish the meringues...
Ensure your meringues are cooked when they lift off of the greaseproof.
Brush the meringues with raspberry puree and bake for 10 minutes at 130° C
Keep in an airtight container; free from moisture
Tips for fantastic meringues...
For best results, your equipment and ingredients must be free of fat (ie, the bowl and whisk must be very clean and the egg whites must be free of any yolk). To ensure that the meringues don’t crack and collapse, ensure that you whisk them until they are almost flying out the bowl. We use 2 spoons to shape our meringues – shaping the mixture between the 2 spoons until the a nice round shape is achieved. Once the meringue is on the greaseproof paper we push a dent into the meringue so that a nice bowl is formed for whatever toppings you use
Note: if you encounter any problems with technique, please don’t hesitate to call us at the shop so that we can help you
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