Meringue with freeze-dried raspberries

  • 25 min.
  • 4 persons
Rated 4 out of 5


1. Beat the egg whites until stiff, then add the icing sugar a little at a time, while still beating.

2. Crush the freeze-dried raspberries, for example through a small sieve or in a mini chopper, and gently fold them into the meringue together with the condimento.

3. Put the meringue in a piping bag and pipe the dough in small peaks onto a baking tray lined with baking paper.

4. Bake the meringues in the oven at 125°C for 40 minutes. Turn off the heat and leave the meringues to cool in the oven, with the oven door closed.

5. Garnish the cooled meringues with freeze-dried raspberries just before serving.



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