the raspberry purée
75g (3oz) raspberries
10g (½oz) Tate & Lyle Fairtrade Icing Cane Sugar
295g (10½oz) Tate & Lyle Fairtrade Golden Caster Cane Sugar
5 large egg whites, about 150g (5oz)
will also need 3 large baking trays lined with parchment paper.
Cooking: 1 hour 45 minutes to 2 hours
Make the raspberry purée first by pushing the raspberries through
a nylon sieve into a small bowl, sift over the Tate & Lyle Fairtrade
Icing Cane Sugar and mix well until smooth.
2). Preheat the oven to 200°C/Fan180°,
400°F, Gas Mark 6.
3). Tip the Tate & Lyle Fairtrade
Golden Caster Cane Sugar onto 1 of the baking trays and spread it
out in an even layer. Warm through on the middle shelf of the oven
for about 5-6 minutes or until the cane sugar feel hot to touch and
has lightly coloured, stirring once. Dont let it caramelize.
Pour into a small bowl.
4). Reduce the oven heat down
to its lowest, around 110°C/90°C Fan, 225°F, Gas Mark
5). As soon as the cane sugar
is ready, using an electric mixer, add the whites to the bowl and
whisk at high speed until they are light and foamy, for about 1 minute.
Slowly add the hot cane sugar, a dessertspoon at a time, and continue
whisking until the mixture has cooled and is very thick and glossy.
Scrape down the sides halfway through. This will take about 10 minutes.
6). Use a little of the meringue
to stick down the parchment paper on the remaining 2 baking trays.
With 2 large spoons, divide the mixture into 10 large dollops, spacing
them well apart on the trays as they almost double in size when baking.
Drizzle each one with 1 teaspoon of the raspberry purée and
then, using a fine skewer, swirl the purée through the surface
of each meringue. If you fold it into the meringue mixture it will
7). Bake on the middle and top
shelves of the oven for 1¾-2 hours, swapping the trays over
halfway through. The meringues are ready when they are crisp on the
outsides, the insides are still soft, and they sound hollow when the
bottoms are tapped. Remove to a wire rack to cool, then store in an
courtesy of Tate and Lyle Sugars. Find lots more recipes at their
web site Taste
And Smile or visit their baking community