Raspberry Cream Meringues Recipe

2 egg whites
100 g/4 oz caster (superfine) sugar
150 ml double (heavy) cream
30 ml/2 tbsp icing (confectioners') sugar
225 g/8 oz raspberries

Method:

Whisk the egg whites in a clean, grease-free bowl until they begin to form soft peaks. Add half the sugar and continue to whisk until the mixture stands in stiff peaks. Lightly fold in the remaining sugar, using a metal spoon. Line a baking (cookie) sheet with baking parchment and pipe tiny swirls of meringue on to the sheet. Dry the meringues at the lowest possible setting in the oven for 2 hours. Cool on a wire rack.

Whip the cream with the icing sugar until stiff, then fold in the raspberries. Use to sandwich pairs of the meringues together and pile on to a serving plate.