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Sunday, 26 January 2014

Meringues with Raspberries & Butterscotch Sauce

Basic meringue is very easy to make, there are a couple of things to get right, and can always provide the centrepiece to an impressive dessert.

To make 4 individual meringues you will need 2 egg whites and 100g caster sugar (or 50g caster & 50g icing sugar)

Start by whisking the egg whites in a bowl, either by hand or with an electric beater. (Whisking by hand gives a great workout to forearms and "bingo wings"!)

Once the egg white is starting to hold its own shape start adding the sugar - I normally add it in three batches - whilst continuing to whisk the mixture.  After all the sugar is added keep whisking until the mixture is silky in appearance and can hold its own shape if formed into a peak.

Put 4 nice "dollops" of the mixture onto baking parchment / greaseproof on a baking sheet and place in a pre-heated oven set at approx 110 C.  Cook for about 40mins then turn off the oven and leave the meringues to cool in the oven for another 15 -30 minutes.


For the butterscotch sauce you will need 50g caster sugar, 25g butter and 50 ml double cream.
In a frying pan heat the sugar with 2 tablespoons of water (helps to prevent the sugar burning) over a medium heat until it starts to melt / caramelise, stir in the butter, remove from the heat and stir in the cream.  Serve  straight away or allow to cool.  Try adding the juice of an orange to the melted sugar - toffee orange mmm.....

I like to serve the dish with some whipped cream and fruit.  Fruits such as raspberries have a sharpness that helps cut through the sweetness of the meringue and sauce.  Try making one large meringue and serving it as a whole pavlova - great centrepiece for a dinner party.