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Raspberry Meringue

meringue 3

This luscious meringue is a Maggie Beer recipe.

It was created by a wonderful friend, as part of his Christmas feast at home in beautiful Palm Beach. His skills as an architect are obvious in the meticulous construction!

Many thanks to the Architect for the photograph and recipe. The Architect was ably advised by the Delegator, my very dear friend of many years…


6 egg whites

Pinch of salt

2 cups caster sugar

1 tbl cornflour

1 tablespoon white vinegar

500 mls thickened cream, whipped

250 gms creme fraiche

3 punnets raspberries

1/2 cup macadamias, lightly roasted


Preheat oven to160 degrees C (140 degrees C fan-forced). Mark 3 x 22 cm circles on baking paper. Place paper on 3 oven trays.

Beat egg whites and salt in a large bowl with an electric mixer until soft peaks form. Gradually add sugar, beating after each addition until dissolved.

Fold in cornflour and vinegar. Spread meringue evenly onto circles.

Bake meringue disks for about 40 minutes or until dry and crisp. Cool on trays.

Combine whipped cream and creme fraiche in a medium bowl.

To serve, place 1 meringue disk on a serving plate, spread with half the cream mixture and sprinkle over 1 punnet of raspberries. Top with a second meringue disk, the remaining cream mixture and 1 punnet of raspberries. Top with the remaining meringue disk and raspberries. Sprinkle over the macadamias.


One response »

  1. Pingback: Raspberry and Macadamia Pavlova Revisited | The Quirk and the Cool

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