Single Serving Meringues with Raspberry and Cream
You will need:
2 large organic egg whites
1/2 teaspoon white vinegar
1/2 teaspoon water
1/2 teaspoon best quality vanilla extract (or vanilla essence)
1/4 teaspoon baking powder
Pinch of finely ground sea salt
150 g granulated sugar
raspberry jam or preserve
Grease muffin tins and preheat oven to 150 degrees.
With an electric mixer, beat together egg whites, vinegar, vanilla, water, baking powder and salt until mixture is stiff and forms peaks, but not too dry.
Add sugar 50 g at a time, beating constantly until all sugar is incorporated. Scoop mixture into muffin tins, and form peaks on top.
Turn oven down to 100 degrees and place meringues in oven.
Bake for 1 1/2 to 2 hours or until crisp shell forms, but meringues are still sticky inside.
Remove from oven and let cool completely.
Whip cream. Slice meringues in half and top with cream and raspberry preserve.
Styling and Food: Tara Ballantyne
Photography: Trine Thorsen