Raspberry Meringue Nests

INGREDIENTS

• 3 Simply Better Irish Free Range Corn-Fed Large Eggs, whites only
• 180g Caster Sugar
• 1 Tsp Simply Better Organic Irish Apple Cider Vinegar
• 1 Tsp Cornflour
• 100g Simply Better Sicilian Lemon Curd

Raspberry Filling

• 160g Simply Better Handpicked Raspberries
• 85g Simply Better Raspberry & Vanilla Coulis
• 1 Tbsp Fresh Basil, chopped
• Zest and Juice of ½ a Lemon

Raspberry Cream

• 250ml Double Cream
• 100g Simply Better Raspberry & Vanilla Coulis

METHOD

1. Preheat the oven to 100°C (Fan).
2. Tip the egg whites into the clean bowl of a food mixer. Whisk until the whites double in volume and hold a peak when the whisk is drawn through them. Keep the whisk running and add the sugar a tablespoon at a time, incorporating completely before adding the next. Whisk until all the sugar has been added and the whites are glossy. Add the vinegar and cornflour and whisk for 30 seconds until well incorporated.
3. Place the meringue into a piping bag or a sandwich bag and cut a 1 inch hole in the bag. Line a baking tray with parchment paper and pipe 4 even sized meringues, measuring approximately 8-9cm in width. Hollow out the centre slightly with the back of a dessert spoon, keeping the sides high.
4. Place on the middle shelf in the oven and bake for 1 hour 30 minutes. Once cooked, turn off the oven and allow the meringues to cool for 30 minutes in the oven before removing.
5. Meanwhile, to make the raspberry filling, place the raspberries in a bowl and pour over the coulis, lemon zest, lemon juice and basil and mix well. Set aside to infuse.
6. To make the raspberry cream, whisk the coulis and cream together. Set aside in the fridge for later.
7. To assemble, add a dollop of lemon curd to the hollowed-out centre of the meringue, top with the raspberry cream and finally the infused raspberries. Serve immediately.