Scottish Recipes - Meringue & Whipped Raspberry Cream

Meringues and Fresh raspberry cream

These are so pretty to look at and even better to eat

I have made pavlova many, many times but I have never made little individual meringues, similar meringues can be bought from local bakers in Scotland, and as a kid these were my first choice, I love fresh whipped cream and I love the sweet crunch of a meringue

On our last trip home to Scotland last summer we stopped by an old haunt of ours called PowMill Milk Bar, below are the homemade meringues that they sold, they are so huge, they can be shared

Me at Powmill Milk Bar, Scotland

Meringues at Powmill Milk Bar

This inspired me to make my own but I wanted to keep with the theme of summer, and summer berries and so I made a raspberry cream instead of just plain cream

Makes 6


You will need


For Meringues
5 Medium Egg Whites
115g Fine Sugar
115g Powdered/Icing Sugar

Ingredients

For Raspberry Cream
200ml Whipping Cream
6oz Fresh Raspberries
1 tbsp Sugar

Ingredients

• To make the Meringues, Preheat oven to 230F/110C and place a piece of parchment paper into a baking tray

• Put Egg Whites into a bowl (not plastic - and making sure no yolk is in there or the egg whites wont stiffen)

whisk the egg whites

• Whisk egg whites on medium with an electric hand mixer, or you can beat by hand if needed, until egg whites become stiff and peaks can be formed

egg whites

• Turn speed up slightly and add fine sugar a spoonful at a time, while continuing whisking (you need to add this slowly so your meringue doesn't weep)

• Turn off mixer, Next sift a third of the powdered sugar into the mixture and fold in gently and slowly with a metal spoon, don't over mix, repeat with the next 2 thirds until all powdered sugar is mixed and the mixture is fluffy and smooth

Sift the powdered sugar

• Using a dessert spoon, scoop into the parchment paper, making little round shapes

folding in the powdered sugar

raw meringues

• Bake in oven for 1.5 hours, until a dry, smooth and shiny in appearance, leave to cool on tray

Cooked meringues

• To make the raspberry cream, pour cream into a bowl and add raspberries and sugar

Raspberries and fresh cream

• Using a potato masher, crush the raspberries

blending the raspberries and cream

• Next, using your hand mixer on medium, whisk the cream and raspberries until blended and thickened

Raspberry Cream

• Sandwich two meringue halves together with the raspberry cream

Meringues with Raspberry Cream

Meringues with Raspberry Cream

• Enjoy

Scottish Meringues with raspberry cream

Meringues

Scottish Meringues with raspberry cream

The Meringues can be stored in an air tight container for up to 2 weeks, if they last that long, I mean seriously... no storing going on around here

I hope you love making these and love eating them even more

Thanks for stopping by

Angela




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