When I have leftover egg whites I just can’t help myself, I have to make meringues. These weren’t made for any special occasion, just because.
I know berries are really expensive at the moment and aren’t really at their best. Try them with lemon curd and fresh passionfruit pulp or just with melted chocolate drizzled over them.
6 egg whites
1 + 3/4 cups sugar
1/2 cup mascarpone cheese
1 tbs icing sugar
1 tsp vanilla extract
250g raspberries ( I used frozen)
1 lemon, juiced
1/2 cup castor sugar
Extra berries to decorate.
Pre heat the oven to 150C and line a baking tray with greaseproof paper.
Beat the egg whites using a mixer until soft peaks start to form. Gradually & slowly add the sugar and beat until glossy & stiff.
Using 2 dessert spoons, spoon out the mixture into oval shapes as neatly as you can.
Bake for 40 minutes and let cool in the oven.
Mix together the mascarpone, the sugar & vanilla & set aside.
Make a quick raspberry coulis by blending the raspberries, sugar & lemon juice. You can remove the seeds by sieving the mixture, but I don’t bother.
When cooled, smash the meringue a little and top with mascarpone, fresh berries and drizzle with coulis.