MARY BERRY’S RASPBERRY SWIRL MERINGUES

Now, Meringues may seem easy (and they are!?) but these are RASPBERRY ones! -.- . no. ok. Well anyway, this is from Mary Berry’s fantastic cookbook Mary Berry cooks and it’s very simple if you have a an electric whisk! Now lets get started!

12g dried/frozen Raspberries (YUM!)

3 eggs whites

175g sugar

1.Line two baking trays and preheat the oven to 120c/100c fan/Gas mark 2 1/2

2. Place the berries in a bowl and CRUSH EM TILL THEY DIE! 😀

3. Whisk those egg whites up until they’re as fluffy as a cloud! Then add in the sugar one tablespoon at a time, and mix until stiff peaks!

4.. Gently does it…fold in the most of the dried raspberries and spoon the final mixture into a piping bag!

5. Pipe them onto a baking tray and sprinkle with the remaining raspberry powder!

6.Bake for about 1 1/2 hours until they lift of the paper without sticking! Turn off the oven, leave the oven door ajar and leave the meringues to cool.

7.Sandwich with whipped cream and serve!!! YUM!

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