Recipe: Crushed Raspberry Meringue Topping
We Caker girls can't get enough of passionfruit at the moment so March's cake of the month is an ode to our current favourite! Our Passionfruit and Lemon cake, topped with passionfruit curd and crushed raspberry meringue is the perfect balance of sweet and tart.
The pinky purple crumble on top of these minicakes is the perfect finishing flourish and tastes as good as it looks. Since it's such a treat I thought I'd share the recipe with you all so you can make your own to eat straight or crumble over your latest creation.
Homemade Raspberry Meringue
Adapted from Ottolenghi
150g Egg Whites
300g Caster Sugar
2 tspn freeze-dried raspberry powder (or any other fruit powder you like)
Pre-heat oven to 220 degrees fan bake.
Line your baking tray with baking paper and sprinkle the sugar in an even layer. Pop in the oven for 4 minutes or until warm, but not melted.
Meanwhile, place your egg whites in your electric mixer. Start beating on high when your sugar is ready.
Take the sugar out of the oven and gradually add it to your egg whites. You want your meringue to become smooth, glossy and double in size.
When it has cooled in the mixer and is the desired consistency, beat in the fruit powder.
With a piping bag, pipe the meringues into 1 inch rounds (the perfect size if you want to crush them), and bake for about 1 hour at 110 degrees, or until crunchy.
Turn the oven off and leave them in the oven to dry out a bit longer, if you are wanting to crush them up, otherwise if you take them out they will still have a slightly chewy centre.
Crush onto your cakes for a burst of colour and flavour.