White For The Meringue

White For The Meringue

Ingredients:
1 egg white
60g sugar

Directions:
Whip together the cream and icing sugar until quite stiff.
Using a food processor, blend the raspberries and lemon juice to form a pulp. Sieve
to remove the seeds.
Mix the raspberry pulp with the cream until well combined. Be careful not to
overmix or the cream may split. Spread the cream over the cupcakes and decorate
with pieces of crushed meringue.
To make the meringue, preheat the oven to 110°C/100°fan/225°F/¼ gas and line a
baking tray with parchment paper.
Using an electric whisk, mix the egg white to stiff peaks, then add the sugar, one
tablespoon at a time. Continue whisking until you have a glossy and firm meringue.
Spread over the baking tray. As the meringue will be broken up, the shape is not
important. Bake on the bottom shelf of the oven for about an hour, until the meringue is
dry. Allow to cool, then break into pieces and sprinkle over your cupcakes.
ROCKY ROAD CUPCAKES
These make great picnic food, easy to transport and perfect for all ages. This recipe
has been developed by our chef Julia and is very popular in the bakery. You could
mix other chopped-up chocolate bars, such as Maltesers® or Crunchies® through
the mixture for a tasty alternative.
Makes 12 regular cupcakes