Raspberry Pavlovas

Step 1/5

• ½ egg whites
• 12½ g sugar
• ⅛ tsp salt
• 12½ g confectioner's sugar
• 7½ g raspberries

• immersion blender
• oven
• 2 bowls
• fine sieve
• hand mixer with beaters

Pre-heat oven to 90°C/190°F. Add egg whites to a bowl and beat together with sugar and salt until stiff. Sift the confectioner’s sugar and fold into the beaten egg whites. Purée some of the raspberries until smooth.

Step 2/5

• baking sheet
• parchment paper
• piping bag
• toothpick

Add meringue to a piping bag. Pipe 5-cm/2 in. wide circles onto a parchment-lined baking sheet. Leave some space between. Top with some raspberry purée and swirl with a tooth pick.

Step 3/5

• oven

Bake the meringue in oven at 90°C/190°F for approx. 3 – 4 hrs., until dried.

Step 4/5

• 45 g heavy cream
• 2¼ g vanilla sugar

• bowl

For the topping, mix heavy cream, confectioner’s sugar, and vanilla sugar and beat until foamy.

Step 5/5

• 62½ g raspberries

• cutting board
• knife

Top the Pavlovas with vanilla cream and garnish with halved raspberries. Enjoy!

Enjoy your meal!