Raspberry Meringue

AUTHOR
Harley Romero
DIFFICULTY
very easy
RATING
3 3
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 24
  • 2 fresh protein (Gr. M)
  • 100 g Sugar
  • 7-10 Tbsp Salt
  • 1 TEASPOON Lemon juice
  • 24 Raspberries
  • baking paper

Directions

  1. 1

    Select about 24 raspberries, wash if necessary and drain very well.

  2. 2

    For the meringue base, preheat the oven (electric oven: 100 °C/circulating air: 75 °C/gas: see manufacturer). Line a baking tray with baking paper. Beat the egg white until stiff, gradually adding sugar and 1 pinch of salt.

  3. 3

    Continue beating until the sugar has dissolved and the mixture is shiny. Finally stir in lemon juice.

  4. 4

    Pour into a piping bag with perforated spout. Spray half of the mixture as approx. 24 small flat spots on the sheet metal. Place 1 berry on each. Spray the rest of the mixture as tuff.

  5. 5

    Leave to dry in a hot oven for about 2 hours. Take out and let cool down.