Meringue with raspberry

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
4 4
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 24
  • 2 Protein (size M)
  • 1 pinch Salt
  • 100 g Sugar
  • 24 Raspberries
  • 7-10 Tbsp Disposable piping bag
  • baking paper

Directions

  1. 1

    Beat the egg white with the whisk of the hand mixer until stiff, adding salt and sugar. Pour the mixture into a piping bag with a large perforated spout. Line 1-2 baking trays with baking paper. Spray approx. 24 small flat spots.

  2. 2

    Place one raspberry on each. Spray the rest of the meringue as tuff on the raspberries. Leave to dry in the preheated oven (electric cooker: 100 °C/ circulating air: 75 °C/ gas: see manufacturer) for about 2 hours. Keeps cool and airtight packed approx. 1 week

Categories & Tags

Cakes & Pastriessweetvery easy