What do you do with leftover egg whites after making a delicious vanilla bean custard the night before? Meringues of course! They are easy to make although they do take some time… they need to dry out in the oven. Some tips… do have you egg whites at room temperature, do have spotless equipment as any trace of oil will stop the eggs from increasing in volume and don’t open the oven door while they are cooking. They taste sensational and are soft on top and gooey and chewy on the bottom loaded with velvety cream and slightly tart berries… Heaven!
Serves 8
Ingredients
- 3 egg whites (room temperature)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
- 200 grams frozen raspberries
- ¼ cup caster sugar
- 250 grams of heavy cream whipped with a teaspoon of vanilla extract
Preparation
- Place egg whites in a large bowl. Beat the egg whites, vanilla and cream of tartar on a medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, on high until stiff peaks form.
- Drop meringue into eight mounds on a baking paper-lined baking sheet. Shape into 8 cm cups with the back of a spoon. Alternatively, the meringue can be piped onto the baking paper to form eight 8 cm cups. Use a pastry bag fitted with a large star tip.
- Bake at 135° C for 45-50 minutes or until set and dry. Turn off the oven and do not open the door. Leave meringues in the oven for 1 hour.
- Place the raspberries and ¼ cup of sugar in small saucepan over a medium heat and cook for 5 minutes. Allow to cool.
- Fill with whipped cream and drizzle the cooled raspberries over the top. A sprinkle of icing sugar just before serving is a nice touch.
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