MERINGUES WITH RASPBERRY COMPOTE

Preparation Method :

• Preheat the oven to Gas Mark 1 / electric oven 130°C. Line a baking sheet with baking parchment.
• Place the egg whites in a large bowl and whisk until stiff but not dry.
• Add the sugar a teaspoon at a time, continue to whisk at full speed. Pipe the meringue into 12 shell shapes.
• Bake in the oven for 1hour or until the meringues can be lifted from the paper easily and the bases.
• Turn off the oven and leave the meringues in the oven until they are completely cold.
• Compote : Liquidise half the raspberries with the icing sugar
• Stir in the remaining raspberries. Chill until ready to serve
• Divide the compote between the serving plates. Sandwich the six pairs of meringue together with the whipped cream and place in the centre of each plate.