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Fresh Raspberry Meringue

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    Fresh Raspberry Meringue

    This field-fresh delight can literally be whipped up on the spot while someone else clears the table! The fresher the berry, the better, and top points if you pick your own the day of–the flavour will truly shine. Just keep a careful eye on the oven!

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    4 egg whites
    1 cup (250 mL) sugar
    4 cups (1 L) fresh raspberries, picked yourself if possible, cleaned
    3 Tbsp (45 mL) fresh mint, chopped
    Butter, just enough to coat a pan

    Preheat broiler. Very lightly butter a heatproof 9 x 11 in (23 x 28 cm) serving pan or platter.

    Whip egg whites on medium speed until frothy. Increase speed until soft peaks form. Add sugar and continue whipping to form stiff peaks. Do not overwhip. Fold in mint and raspberries. Pour into serving platter and spread out to 1 in (2.5 cm) thick.

    Carefully brown under broiler for 1 to 3 minutes, watching carefully to avoid burning. Serve immediately.

    Serves 6.

    Source: "Fuel Restaurant", alive #307, May 2008

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    Fresh Raspberry Meringue

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