Meringue with Raspberries and Cream.
by a tale
A match made in heaven: soft raspberries and crispy, at the same time chewy meringue. Whenever we have this as dessert, both guests and hosts solemnly, silently sometimes sighing finish their portions, from time to time pleasantly gazing at each other and feeling at one with the world. At least Philine does!
MERINGUE WITH RASPBERRIES AND CREAM.
for two
egg whites – 2
caster sugar – 90 g
a pinch of salt
juice of a lemon
hazelnuts, grounded and toasted – 1 heaped tablespoon
cream – 150 g
raspberries – a handful
Preheat the oven to 200° C. Line a baking dish with parchment paper and brush with butter.
Whip egg whites with salt to stiff peaks. Gradually add the sugar and continue until shiny. Add the lemon juice and fold in the grounded hazelnuts.
Pour the batter into the baking dish and bake for 10 – 15 minutes until golden brown.
Sprinkle a tea towel with sugar, turn over the meringue and let cool.
Spread with whipped, unsweetened cream, top with raspberries and roll it up.
Serve cooled and sliced.
Reblogged this on mistressandmister and commented:
Yummilicious!!!!
your meringue is beautiful! and such a fantastic combination of flavors!
curious what size baking dish you used?
it was a 20 x 30 cm dish.