Raspberry Swirl and Pistachio Meringues

These meringue swirls are the perfect Summer dessert!

Ingredients

1. 3 Medium Egg Whites

2. 150g Caster Sugar

3. 50g Defrosted Frozen Berries

4. Icing Sugar

5. Pistachios

Method.

1. Crack the eggs on the side of a bowl and separate the egg whites from the yolk.

2. Using a hand-held electric whisk, whisk on the highest setting for about 10 minutes until stiff peaks form. Throughout this time continue to add the caster sugar a little bit at a time!

3. For the raspberry swirl, strain the raspberries and collect the juice. Add a few tablespoons of icing sugar and mix until a thicker paste is formed.

4. Onto a baking tray put some baking parchment with 6 equal circles drawn on beforehand with pencil.

5. Spoon the mixture onto the circles evenly and create a swirl with your spoon.

6. Next add a couple of teaspoons of the raspberry paste to the top of each meringue and using either a cocktail stick or a skewer create a swirl pattern on the surface.

7. Put in the oven at 120 degrees Celcius for 1 hour.

8. Reduce the temperature to 80 degrees Celcius and bake for a further 30 minutes.

9. Once the timer is up leave them in the oven to cool so they do not crack.

10. Serve with pistachios, fresh fruit and/or cream if desired!