Looks good, tastes great and features the most specific instructions for a wooden spoon you're likely to read.

Ingredients

  • 3 egg whites
  • 1 tbsp lemon juice
  • 200 g icing sugar
  • 1 tsp cornflour
  • 350 g strawberries
  • 50 g raspberries

Instructions

  1. Preheat the oven to 100°C convection. Place the egg whites in a bowl with the lemon juice and whisk with a
    hand mixer.
  2. Gradually add 180 g icing sugar.
  3. Continue beating the egg whites until stiff and peaks form, then fold in the cornflour.
  4. Sort out the berries, wash, clean and drain well. Sprinkle with the remaining icing sugar in a bowl and mash finely.
  5. Strain the berry mixture through a fine sieve.
  6. Add the berry pulp to the beaten egg whites and fold in just briefly with a spoon to create a marble effect.
  7. Line a baking tray with baking paper. Spoon the marbled egg whites into 6 – 8 circles (9 – 10 cm Ø) on the tray and shape them into cloudy cakes. Bake the meringues in the oven for about 45 minutes until crisp. They should remain light-coloured, so just cover with silver foil if they start to colour too much. Leave to cool in the oven (preferably with the handle of a wooden spoon stuck in the oven door so that it stays open a crack).

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