– 1 cup fresh or frozen fruit, such as raspberries, strawberries, blackberries, blueberries
– 1 tablespoon granulated sugar
– 1/2 cup egg whites approx. 4 large
– 1 cup granulated sugar
– 1 teaspoon cornstarch
1. Place frozen fruit and 1 tablespoon sugar into a small saucepan and cook over med-high, stirring often, until raspberries are broken down and syrupy (crush with a wooden spoon as you stir). Strain out seeds and cool completely. You should have approx. 1/4 cup of sauce.
1. Preheat oven to 300 degrees and line a baking sheet with parchment paper
2. Place egg whites and sugar into a bowl
3. Place bowl over a hot water bath on the stove and with a hand held mixer beat until the mixture is no longer grainy to the touch (approx. 3 mins)
4. Remove from the water bath bowl and beat on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch).
5. Sift cornstarch over meringue and whip until combined
6. Reserve 1 tablespoon of fruit sauce and drizzle the rest over the meringue. Gently fold a few times to incorporate slightly. You want there to be streaks of raspberry.
7. Dollop onto prepared baking sheet, ensuring meringues are roughly the same size. I did all 8 on one sheet.
8. Drizzle remaining 1 tablespoon of raspberry sauce over meringues and swirl with a toothpick.
9. Bake for 25 mins, turn oven off and leave meringues in there for 2 hours to dry the outside allowing the inside to remain chewy