Meringue with raspberry

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

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