Prep
25 minsBake
1 hour 45 minsServes
10Difficulty
Medium About
These glorious, over-sized, satiny meringues with their marshmallowy insides and crisp exteriors, never fail to impress. Serve on their own, or with softly whipped cream and fresh raspberries.
Raspberry Ripple Meringues Recipe
Make the raspberry puree first by pushing the raspberries through a nylon sieve into a small bowl, sift over the Tate & Lyle Icing Sugar and mix well until smooth.
Preheat the oven to 200°C/Fan180°, 400°F, Gas Mark 6.
Tip the Tate & Lyle Golden Caster 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 sugar feel hot to touch and has lightly coloured, stirring once. Don't let it caramelize. Pour into a small bowl.
Reduce the oven heat down to its lowest, around 110°C/90°C Fan, 225°F, Gas Mark ¼.
As soon as the 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 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.
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 puree and then, using a fine skewer, swirl the puree through the surface of each meringue. If you fold it into the meringue mixture it will collapse.
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 air-tight container.
You will also need 3 large baking trays lined with parchment paper.
Ingredients – 2 items
1
For the Raspberry Puree
Raspberries
Fairtrade Tate & Lyle Icing Sugar
For the Meringues
Fairtrade Tate & Lyle Golden Caster Sugar
Large eggs
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Packed with a selection of Tate & Lyle sugars, flavoured beverage syrups, and five recipe jars to bake up something sweet - all perfectly paired with Clipper’s delicious Fairtrade teas. Because when we Do It Fair, it tastes even better. 💛
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Competition ends at 17:00pm on 6th October 2025. Must be a UK resident and 18+ to enter. Entries can be made via the Instagram or Facebook posts. One winner will be randomly selected by Tate & Lyle Sugars. The winner will be contacted directly by Tate & Lyle Sugars to arrange delivery of the prizes. Prizes may take 30 days to arrive. Prizes cannot be changed. This offer is in no way sponsored, endorsed, administered or associated with Meta. Failure by the winner to accept the prize within 10 days will result in another winner being chosen. Please do not reply to any other account regarding this competition apart from @tateandlylesugars and @clipperteas. Please click the link in our bio for the full list of T&Cs.
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