Tuesday, 7 August 2012
raspberry rippled cream filled meringues
Sometimes it's the little simple pleasures that are the best. Yesterday at the market I was tempted by the smell of fresh English raspberries. Their aroma just screamed 'BUY ME, EAT ME, YOU NEEEEED ME' my first thought was raspberry ice cream but somehow I wasn't in the mood, strangely enough I used very much similar ingredients for these as I would of done with the ice cream.
The meringues were a basic of whisking up the egg whites adding around 50 grams of caster sugar per egg white and adding a very tiny amount of gel food colouring. I piped them out in shells