Raspberry Meringues with Lime Curd

These pretty meringues can be served with either lime or lemon curd and the berries of your choice – blackberries, blueberries and strawberries also work well. 

4 large egg whites, size 7, at room temperature

1 cup caster sugar

2 teaspoons cornflour

1 teaspoon white vinegar

1 tablespoon freeze-dried raspberry powder

To serve

200 grams mascarpone

1 punnet fresh raspberries

Lime curd

¾ cup caster sugar

110 grams butter, chopped into chunks

finely grated zest 2 limes (or lemons)

¾ cup freshly squeezed lime (or lemon) juice

3 large eggs, size 7, ideally free range, whisked

Makes 6

Preheat the oven to 100°C.

Grease a flat oven tray and line with baking paper.

Meringues: Whisk the egg whites to soft peaks then gradually add the sugar a tablespoon at a time. Beat until thick and glossy and the sugar is really well dissolved; undissolved sugar will cause the meringue to weep.

Using a large metal spoon, fold in the cornflour, vinegar and raspberry powder. Spoon 6 big blobs of meringue onto the prepared trays, about 3cm apart. Use a teaspoon to create little peaks so that you will have an area in which to drop the mascarpone and lime curd – these don’t have to be too deep.

Bake for 50-55 minutes or until the meringues will lift off the paper easily, then turn off the heat and leave the meringues in the oven to cool.

Lime Curd: Have a 1½ cup capacity sterilised jar at the ready.

Heat the sugar, butter, zest and juice in the top of a double boiler, or in a heatproof glass bowl set over a saucepan of simmering water; make sure the bowl doesn’t touch the water.

Once the butter has melted, whisk in the eggs. Continue whisking over the heat for 8-10 minutes, until the mixture has thickened enough to coat the back of a wooden spoon. Pour into jar and seal if storing. Refrigerate and use within two weeks. (This is extra limey and quite tart.)

To serve: Place the meringues on plates, top each with a spoonful of mascarpone, lime curd, and a sprinkling of raspberries.

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