with Raspberries and Vanilla Cream
3 large egg whites
165g white caster sugar
125g fresh Raspberries
250ml Double cream
2tsp vanilla extract
Preheat the oven to 150C/ 300F/ gas 2
Line a baking tray with parchment paper
Place the egg whites in a large, clean, dry bowl.
Whisk with a hand held mixer, for two minutes at a low speed, turn the speed to medium and whisk for 1 minute.
Turn the speed to high and continue whisking until the stiff peak stage.
Add the sugar 1tbsp at a time and whisk at high speed between each spoonful, until the mixture is thick and glossy.
Spoon the mixture onto a baking tray lined with parchment paper. Form a hollow in the middle of each meringue. Place on the middle shelf of the oven and immediately reduce the temperature to 140C/ 275F/ gas 1.
Leave them for 30 minutes. Turn off the oven and leave them to dry for 4-5 hours.
Whip the cream to form soft peaks, add the vanilla and mix to combine.
Spread each meringue with cream (on the flat side) top with raspberries.