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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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
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If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
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Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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🍬 WIN a bundle of brand-new Tate & Lyle Sugars, Sweeteners and Syrups! 🍬
This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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Recipe in bio!
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