Sue's Raspberry Meringue Recipe

Looking for an easy Sue's Raspberry Meringue recipe? Learn how to make Sue's Raspberry Meringue using healthy ingredients.


Submitted by suemorris333

Makes 4 servings



You can make this into individual meringue nests with a spoon shaped bowl carved out of the top to hold the filling, or a flat meringue to roll up.

Recipe Ingredients for Sue's Raspberry Meringue

3 egg whites
1 pinch of sea salt
80 g caster sugar
1 tsp cornflour
1/2 tsp white wine vinegar
250 g Yoghurt
2 tbsp rose water
125 g raspberries

Recipe Directions for Sue's Raspberry Meringue

  1. Egg whites should be at room temperature.

  2. Preheat oven to 180C/350F/gas 4.

  3. Put egg whites and salt in a clean bowl and whisk using a hand held electric mixer until stiff peaks form.

  4. Sprinkle in the sugar a tablespoon at a time and whisk until meringue is glossy and thick.

  5. Add cornflour and vinegar and mix again.

  6. Transfer meringue mix onto baking parchment lining a baking tray. If making a small roulade, use a spatula to spread the meringue into a rectangle about half an inch thick. If making individual nests, scoop meringue into blobs and carve a hole with a spoon in the top of each blob, for the filling to be added later.

  7. Bake for 17 minutes or so until barely crisp.

  8. Cool.

  9. To turn out a meringue rectangle, cover with sheet of baking parchment, then carefully and swiftly turn the baking tray upside down onto the kitchen counter.

  10. Lift off the baking tin and gently peel away the baking parchment from the meringue.

  11. Wash the raspberries and drain.

  12. Put yoghurt and rose water into a bowl and mix together.

  13. Spoon yoghurt mix onto the meringue - if making a roulade, spoon it onto the rectangle and spread it across the surface, leaving a border of 1 cm all round. Add the raspberries. Lift up the side of the baking parchment nearest you, and use it to roll up the roulade lengthways, peeling back the paper as you go. Before you reach the end, carefully lift up the roulade still on the baking paper and place it onto a platter. Roll the roulade off the paper so that the join is underneath. Slice into 4 pieces and serve.

  14. If making individual meringues, spoon the yoghurt mix into the bowl shaped holes on the top.

  15. Add the raspberries. Serve.

Categories

Dessert

Nutrition Facts
Serving Size 147.3g
Amount Per Serving
Calories
157
Calories from Fat
19
% Daily Value*
Total Fat
2.1g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
100mg
4%
Potassium
90mg
3%
Total Carbohydrates
28.8g
10%
Dietary Fiber
2.1g
8%
Sugars
21.5g
Protein
6.3g
Vitamin A 0% Vitamin C 14%
Calcium 1% Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
B-
  Good points
  • No saturated fat
  • No cholesterol
  •   Bad points
  • Very high in sugar
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