Homemade Gifts

How do I make it?

1. Preheat oven to 100C. 
2. Line a baking tray with baking paper.
3. Mash the raspberries and press them through a fine mesh sieve to remove the seeds and create a puree. You need about 1 tablespoon of puree. Set aside the puree.
4. In a clean, dry mixing bowl, beat egg white, cream of tartar, and salt with an electric mixer on medium speed until soft peaks form.
5. Increase speed to high and gradually add sugar, one tablespoon at a time. Continue whipping until stiff, glossy peaks form and the sugar is fully dissolved.
6. Gently fold the raspberry puree into the meringue mix. Add a drop or two of food colouring if desired.
7. Transfer the mixture to a piping bag fitted with a star or round tip. Pipe 2 ½ centimetre mounds onto the baking tray.
8. Bake for 1 ½ hours until the meringues are dry to the touch and lift easily from the baking paper. Turn off the oven, leave the door slightly ajar, and let the meringues cool inside for 1 hour to prevent cracking.

TOP TIPS

• The easiest way to check that the sugar in your meringue is fully dissolved is to rub a bit of meringue between your thumb and index finger. If the sugar is dissolved the mix will feel smooth with no graininess.
• Because the raspberry puree adds moisture, avoid adding too much or the meringues may collapse or weep. Stick to the recommended 1 tablespoon.
• Leftover raspberry puree can be used as a drizzle to serve with the meringues.
• If you would like a marbled look, swirl the puree lightly through the meringue. For a more uniform colour such as the meringues pictured, mix the puree in fully.
• Meringues can be stored in an airtight container at room temperature for up to 1 week. Keep them dry to maintain their crispness.