16 November 2011

Raspberry and Chocolate Meringue

Still listening to:

'Good Girl Gone Bad' By Rihanna

My sister loves meringues and as soon as she sees this I will get the call:

Sis: 'Mitaaaaaaaaa'
Me: 'Yeah you alright?'
Sis: 'No! When you coming home to make me this?'
Me: 'Christmas?'
Sis: 'Too long! why don't you make these things when you come down!?'
Me: 'Because I want you to bake me something'
Sis: 'Yeah right like that's going to happen - you know how it goes I make the tea you make the cake'
Me: 'Great, see you at Christmas.'

We are both strange but love tea and cake.

With only two egg whites this meringue is perfect for two people and is beautifully crispy on the outside and chewy on the inside. I couldn't help but tear it slowly with my hands and let it melt in my mouth. Sounds rather saucy and is perfect for a night in front of the fire...or in my case sitting against the radiator.


 Preheat oven 200°c and line a small flat baking tray with greaseproof paper.


2 egg whites from 2 large eggs
50g caster sugar
50g cocoa powder
5 crushed raspberries

Chocolate Sauce


: Make sure the bowl is completely dry, moisture is meringues arch enemy.
: Whisk the egg whites until stiff and then whisk in the sugar.

: Sieve the cocoa powder in this mixture and fold in the raspberries.
: Spoon on the baking tray and make peaks with a fork or butter knife.
: Bake for 45 minutes until the exterior is completely hard.
: A meringue needs to dry out completely for the inside to be sticky.

Once ready to serve drizzle sauce and add raspberries, can be kept in a tight tub for 4 days.

A few meringue baking tips, sorry if this has been typed already:

1. NO water in the bowl = bye bye meringue.
2. All equipment should be squeaky clean no grease in sight.
3. Whisking for a long time is important, without air you won't have a meringue!
4.Use eggs at room temperature.
5. Piping the meringue mixture will improve appearance.
6. You can bake them slower on a lower heat or faster on a higher heat, the faster method will crack the meringue, this way you could fill it.
7. The type of sugar will change the meringue - stick to caster sugar it is fine and reliable.
8. Add the sugar to the egg whites when they have reached peaks, Yotam Ottolenghi says and tries a different method - if you are brave then look into heating sugar to 100°c!
9. No sign of yolk in the egg whites.
10. Only if you want, tip the bowl upside down to check if the egg whites are stable.

Sorry if any egg white mixture ends up in your hair.