Step-by-Step Cakes by DK Publishing

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1 Preheat the oven to around 250°F (120°C).

Line a baking sheet with parchment paper.

4 Whisk the egg whites in the metal bowl until

they are stiff and form strong peaks.

7 Put tablespoons of the mixture onto the

baking sheet leaving 2in (5cm) gaps between.

2 Make sure the metal bowl is clean and dry.

Use a lemon to remove traces of grease.

5 Gradually add half the sugar, a couple of

tablespoons at a time, whisking in between.

8 Alternatively, pipe with a plain nozzle. Bake

in the center of the oven for 1 hour.

3 Weigh the egg whites. You will need exactly

double the weight of sugar to egg whites.

6 Gently fold the remaining sugar into the egg

whites, trying to lose as little air as possible.

9 They are ready when they lift easily from the

parchment and sound hollow when tapped.

Raspberry Cream Swiss Meringues

These mini meringues are filled with fresh raspberries and whipped cream, perfect for a summer buffet.

Special equipment

metal mixing bowl (optional)

piping bag with plain nozzle

(optional)

Ingredients

4 egg whites (each medium egg

white will weigh about 1oz/30g)

about 1 cup sugar, see step 3

For the filling

4oz (100g) raspberries

1 cup heavy cream

1 tbsp confectioner’s sugar, sifted

MAKES

6–8

10

MINS

1

HOUR