Ingredients
Serves 8
Meringues:
2 egg whites
120gr castor sugar
½ tsp vanilla extract or paste
Raspberry Cream:
1 cup cream
2 cups white chocolate
100ml raspberry juice
Method
To make raspberry juice:
Combine the raspberries and sugar in a saucepan and simmer gently for 10 minutes. Push through a sieve to extract maximum juice.
For the raspberry cream:
Heat the cream for the ganache in the microwave or in a saucepan until almost boiling. Add the chocolate and stir until completely melted. Put in the fridge and cool until quite solid. Add the raspberry juice and mix well. Chill until required.
For the meringues:
Beat egg whites until stiff peaks form. Gradually add sugar, beating until mixture is thick and glossy. Add vanilla and beat well.
Place mixture in a piping back with a 1cm plain nozzle and pipe small discs onto a tray lined with baking paper.
Bake at 110°C for 45 minutes. Turn the oven off and leave to cool completely in the oven.
To assemble:
Remove the raspberry cream from the fridge and bring back to room temperature (this will make it much easier to spread). Sandwich meringues together with a smear of the cream and place on a tray. Allow them to set before serving or packaging as presents.
Notes:
As a general guide, one egg white weighs about 30 gr. This is quite handy if you have leftover whites and no idea how many are there! You should allow 60gr of castor sugar per egg white.
You could also use plain chocolate ganache to sandwich the meringues together if you prefer. Use about 400gr dark choc to one cup of cream. Because white chocolate is not as solid as dark, you need more white chocolate than dark.