Sweetheart Meringue Delight with Raspberry Bliss
Ingredients
- 4 medium egg whites (room temperature)
- 1 cup (200 g) fine sugar
- a pinch of salt
- 1 teaspoon cornstarch/cornflour
- 1 teaspoon lemon juice
- red food coloring (optional)
- ADDITIONALLY:
- 1 1/4 cups (300 ml) heavy cream (36% fat)
- 1-2 tablespoons powdered sugar
- whipped cream stabilizer
- raspberries or any fruits of your choice (I used fresh and freeze-dried raspberries)
Instructions
For the meringue:
Place egg whites in a bowl, add salt, and beat until foamy. Gradually add sugar, mixing continuously. It's best to add the sugar one spoonful at a time, adding the next only after the previous one has dissolved.
Once the sugar is no longer gritty, add cornstarch and lemon juice. Mix well. Finally, add food coloring if desired and mix with a spoon.
Transfer the meringue into a piping bag. I also added some food coloring to the bag for red streaks in the meringue.
On a parchment paper, draw a heart, flip it upside down, and pipe the meringue inside the heart shape.
Bake at 110°C (230°F) with the fan on for about 90 minutes.
After baking, it's best to leave the meringue in the oven overnight. If you're in a hurry, slightly open the oven door and leave it to cool completely.
Beat the chilled heavy cream for a while. Sprinkle powdered sugar mixed with whipped cream stabilizer and beat until stiff peaks form.
Use a piping bag to decorate the meringue with whipped cream. Arrange raspberries and garnish with fresh mint leaves. Enjoy!
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