Raspberry, Balsamic and Black Pepper Meringue

It’s been decided! After a poll on my Twitter, you told me that you would prefer your weekly blog posts on Fridays at 4pm. This is my first post to follow this new timing, and I hope you like it! Needing to use up egg whites, I wanted to make meringue. However, being me, I wanted to make it slightly different from normal. I saw a lot of recipes online for strawberry and balsamic, so thought “why not try raspberry instead?” So here it is – a raspberry, balsamic and black pepper meringue, which I served with some fresh strawberries and crème fraiche.

 

Ingredients (to serve 4):

  • 4 egg whites
  • 200g caster sugar
  • around 15-20 raspberries
  • 2tbsp balsamic vinegar
  • black pepper
  • a pinch of salt

 

Method:

  1. Preheat the oven to 160C Fan/180C conventional
  2. In a mixing bowl, whisk the egg whites using an electric whisk until peaks start to form
  3. Slowly add the caster sugar whilst continuing to whisk, and whisk until glossy, stiff peaks form
  4. add the pinch of salt, whisk briefly to mix it in and then spoon the mixture onto a baking sheet covered in baking parchment, making 4 separate meringues
  5. In a bowl, mix the balsamic vinegar and black pepper (add pepper to taste)
  6. Using a sieve, squeeze the raspberries to collect the juice and remove the pulp. Add the juice to the balsamic/pepper mixture.
  7. Stir the raspberry sauce and then drizzle over the meringues
  8. Cook in the oven for around 20-30 minutes, until slightly golden brown
  9. Allow to cool and then serve with strawberries, a pinch of black pepper and some crème fraiche

 

wp-1464718224037.jpgI decided to make a large meringue in a tin as I didn’t whisk it enough before adding the sugar so would have collapsed if not held in a mould!

Tips:

  • You could make one large meringue and then use this as the meringue base for a pavlova
  • Do not stir the raspberry sauce into the meringue otherwise this will stop the meringue from rising when it cooks!
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13 thoughts on “Raspberry, Balsamic and Black Pepper Meringue

      1. I’ll leave it on my blog post if that’s OK with you, firstly because I believe you deserve the nomination & secondly some of my other readers may wish to call on by to see what a inspiring blog you have x

        Like

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