- 100g (3½oz) raspberries
- 1 tsp white wine vinegar
- 3 medium egg whites
- 150g (5oz) caster sugar
- 250g (8oz) cherries, halved and pitted
- 3 tbsp kirsch (or cherry brandy)
- 200ml pot crème fraîche
- 2 baking sheets, lined with baking parchment
You can serve topped with a combination of raspberries and cherries
- Set the oven to Gas Mark ½ or 120ºC. Put the raspberries into a bowl with the vinegar and blend to a smooth purée with a stick blender.
- Using an electric whisk, whisk the egg whites in a clean bowl until the whites double in volume and form stiff peaks. Keep the whisk running and add the sugar, a tbsp at a time, until all the sugar is used and the whites are glossy. Add the raspberry purée to the mixture and gently fold in to create a marbled effect.
- Using a large serving spoon, place 8 large ovals on to the prepared baking trays. Bake for 2 hours until the meringues are crisp and lift off the paper easily. Leave to cool. (You can store them for up to a week in an airtight container.)
- Put the halved and pitted cherries into a bowl and pour over the kirsch or cherry brandy. Leave to macerate for 1 hour.
- To serve: Spoon a dollop of crème fraîche on to each meringue and top with a few cherries and juice.
Nutritional information per portion
- Calories 200(kcal)
- Fat 10.0g
- Saturates 7.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.