pink meringues with raspberry cream or blue meringues with blueberry cream

Pink meringues with raspberry cream or blue meringues with blueberry cream

Ingredients:

• 4 egg whites
• Pinch of salt
• 300g caster sugar
• 1/2 tsp vanilla extract

For the raspberry cream:

• 75g fresh or frozen raspberries
• 2tbsp icing sugar
• Squeeze of lemon juice
• 400ml stiffly whipped cream, (measured with whipped cream)

 For the blueberry cream:

• 75g fresh or frozen blueberries
• 2tbsp icing sugar
• Squeeze of lemon juice
• 400ml stiffly whipped cream, (measured with whipped cream)

 Method:

1. Preheat the oven 140C/Gass mark 1. Line two baking trays with parchment paper.
2. Place the egg whites and a pinch of salt into a large spotlessly clean bowl and whisk until soft peaks form. Gradually add the caster sugar one tablespoon at a time, whisking between each addition, until it has all been added and the meringue is satiny and forms stiff peak when the whisk lifted from the mixture.
3. Using a large metal spoon, fold in the vanilla extract. Using a piping bag fitted with a 1.5cm nozzle or a spoon, pipe or scoop the mixture individual meringues approximately 7cm wide onto the prepared baking trays.
4. To archive the ripple colour affect, dip a wooden or metal skewer onto your chosen food colour and swirl it through each meringue. (For my meringue, instead of using food colouring, i used a flavour colour called Pandan liquid. It is a product from Malaysia. It is green with a nice flavor.)
5. Bake in the oven for 30 minutes. Test one by lifting and gently pressing on the base of the meringue - it should be crisp by giving away with a bit of pressure - that it'll crisp up more when cooling. Turn off the oven, and allow to cool in the oven with the oven door slightly open for the best results. If possible allow them to cool completely in the oven.
6. When ready to serve, make the cream. Place the raspberries or blueberries and sugar in a food processor and whiz until smooth. Push the mixture through a sieve into a bow to remove the pips. Fold as much puree as you with through the whipped cream, leaving it rippled if you like. Place a generous tablespoon of the raspberry or blueberry cream on half of the meringue and sandwich together with another meringue. Serve any remaining puree on the side.

Tips:
1) Use a very clean bowl when whisking the egg white.
2) The meringues will keep for two or three days in an airtight container unfilled, but need to be eaten within half an hour once they have been filled.