Raspberry Cream Meringues
SmartPoints® value per serving
1 hr 10 min
These delicate meringues deliver that fantastic sweet and creamy sensation.
Egg white(s), raw
110 g, (4oz)
75 ml, (3floz)
0% fat natural Greek yogurt
2 teaspoons, level, sifted
75 g, fresh or frozen and defrosted, (2¾oz)
- Preheat the oven to Gas Mark 2/150°C/fan oven 130°C/300°F. Line 2 baking trays with non-stick parchment.
- In a clean bowl whisk the egg whites until they hold stiff peaks. Add a tbsp of the sugar and whisk until combined. Repeat with the remaining sugar and until the meringue is stiff and glossy.
- Spoon a tbsp of the meringue onto the tray, flattening slightly, to make 16 rounds. Bake for 1 hour. Turn off the oven and leave to cool for a further hour.
- For the filling; whip the cream until it holds soft peaks. Fold in the yogurt, icing sugar and raspberries. Sandwich the meringues together and serve immediately.
Keep the meringues in an airtight container for up to a week. Once filled consume immediately!