Carolyn says: “These small, rustic meringues have a thin, crunchy shell and a soft, chewy, marshmallow-like centre. The addition of freeze-dried raspberry powder to the traditional Parisian recipe imparts a refreshing hit of berry flavour that cuts through the usual sweetness of the meringue. These swirly, gluten-free bites add a lovely splash of colour to an afternoon tea spread.”

Makes about 30 small meringues

Ingredients

150g caster sugar
2 free-range egg whites
1 teaspoon raspberry vinegar or
red wine vinegar
1 tablespoon freeze-dried
raspberry powder
2–4 drops red natural food colouring

Method

Preheat the oven to 200°C. Line a large baking tray with nonstick baking paper or a silicone mat.

Pour the sugar in a thin, even layer onto the prepared tray. Place the tray in the oven for about five minutes, just until the sugar begins to melt around the edges, then remove from the oven and set aside.

Lower the temperature to 100°C and leave the door slightly ajar to allow the oven to cool down.

While the sugar is heating, beat the egg whites. In a large bowl, using an electric mixer, beat the egg whites on medium speed until stiff peaks form. With the mixer still on medium speed, sprinkle in the warm sugar, a spoonful at a time, beating after each addition until the mixture returns to stiff peaks. Once all the sugar has been incorporated, add the vinegar and beat on high speed for a few minutes. The meringue should be smooth, glossy and thick.

Sprinkle the raspberry powder onto the meringue, then add two drops of the food colouring and stir with a metal spoon to create lovely, vibrant red swirls throughout the meringue, adding another drop or two if needed. Do not mix in the powder and colouring completely.

Using two teaspoons, place small heaps of the meringue onto the prepared baking tray, spacing them about 2.5cm apart.

Bake the meringues for 30–40 minutes until they are dry to the touch and lift easily from the paper or mat. Leave to cool completely on the tray on a wire rack, then lift off the paper or mat. The meringues will keep in an airtight container at room temperature for up to two weeks.

Chef’s note

This recipe is based on my favourite meringue formula of weighing the egg whites and then using double the amount of sugar. It is simple and foolproof. I heat the sugar first, as this helps it to dissolve in the egg whites and yield a beautifully glossy, light, stable meringue. The addition of vinegar is what gives these meringues a deliciously chewy centre. Before you begin beating the egg whites, make sure the bowl and beater are grease-free or the whites won’t thicken.

Tea at the Palace by Carolyn Robb, (£14.99, White lion Publishing) is out now

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