A light sweet meringue dessert topped with raspberries.
Draw a circle 7.5" - 8" diameter on a piece of foil
Whisk the egg whites until you can turn the bowl upside down (start slowly and increase speed)
Whisk in 3oz of the caster sugar
Fold in the rest of the caster sugar
Add 1 tsp vinegar
Pile mixture on to foil circle, smoothing out as necessary
Cook at Gas mark 1-2 (140 C ) for 40-45 minutes then turn oven off and leave until cool.
Turn out, upside down, on to wire cooling tray
Remove to plate when ready (with fish slice)
Will keep overnight in fridge. Spread with whipped double cream on day of serving and add raspberries at last minute if possible.
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|Serving Size: 1 Serving (99g)|
|Recipe Makes: 6|
|Calories from Fat: 111 (45%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||16 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1g|
|Cholesterol 238.9mg||74 %|
|Sodium 77.6mg||3 %|
|Potassium 83.1mg||2 %|
|Total Carbohydrate 29g||9 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 29g|
|Protein 6.7g||10 %|
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Calories per serving: 249
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