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
- Preheat the oven to 160C Fan/180C conventional
- In a mixing bowl, whisk the egg whites using an electric whisk until peaks start to form
- Slowly add the caster sugar whilst continuing to whisk, and whisk until glossy, stiff peaks form
- 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
- In a bowl, mix the balsamic vinegar and black pepper (add pepper to taste)
- Using a sieve, squeeze the raspberries to collect the juice and remove the pulp. Add the juice to the balsamic/pepper mixture.
- Stir the raspberry sauce and then drizzle over the meringues
- Cook in the oven for around 20-30 minutes, until slightly golden brown
- Allow to cool and then serve with strawberries, a pinch of black pepper and some crème fraiche
I 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!
- 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!