Almond And Raspberry Meringue -

Almond And Raspberry Meringue

You can use hulled loganberries or strawberries in place of the raspberries.

PREPARATION TIME: 30 minutes, plus 1 hour to cool
COOKING TIME: 1 hour 30 minutes-2 hours
OVEN: Preheat to 140°C (275°F, gas mark 1)

Ingredients

1 ½ oz (45 g) blanched almonds, finely chopped and lightly toasted
3-½ oz (100 g) caster sugar
1 level tablespoon corn flour
4 egg whites, size 2
⅛ level teaspoon cream of tartar
12oz (340 g) fresh raspberries, or frozen raspberries, thawed
5oz (150 g) Greek yoghurt

Details

Serves: 8

Method

1. Line two baking sheets with 12in (30cm) squares of non-stick baking paper.

2. Reserve a quarter of the almonds. Mix the rest with 1 tablespoon of the sugar and the corn flour. Whisk the egg whites until frothy. Add the cream of tartar and 1 tablespoon of sugar and whisk until the mixture forms soft peaks. Keep whisking, adding 1 tablespoon of Sugar at a time, until the meringue is stiff and shiny. Whisk in the corn flour mixture.

3. Divide the meringue between the two lined baking sheets and spread with a palette knife into rounds 9 ½ in (24cm) in diameter. Mark swirls on the top of the meringues. Sprinkle the reserved almonds over one meringue.

4. Bake the meringues in the heated oven for 1 ½ - 2 hours, or until dry but slightly soft in the centre so that they give when gently pressed. Leave to cool on the baking sheets for 1 hour.

5. Press 4oz (115 g) of the raspberries through a nylon sieve to make a puree.

6. Peel the baking paper off the meringues. Plate the meringue without nuts flat side up on a serving plate and spread the yoghurt on it. Arrange all but 2 tablespoons of the fruit over the yoghurt, and trickle the puree over it. Place the second meringue on top, nut side up, and decorate with the remaining raspberries. Refrigerate until serving time.

ONE SERVING:-
CALORIES 125
TOTAL FAT 5g
SATURATED FAT 1g
CARBOHYDRATES 17g
ADDED SUGAR 13g
FIBRE 1g
SODIUM 50mg

Related food category:

• Dessert