january recipe.

Single Serving Meringues with Raspberry and Cream

You will need:

2 large organic egg whites

1/2 teaspoon white vinegar

1/2 teaspoon water

1/2 teaspoon best quality vanilla extract (or vanilla essence)

1/4 teaspoon baking powder

Pinch of finely ground sea salt

150 g granulated sugar

whipping cream

raspberry jam or preserve

Grease muffin tins and preheat oven to 150 degrees.

With an electric mixer, beat together egg whites, vinegar, vanilla, water, baking powder and salt until mixture is stiff and forms peaks, but not too dry.

Add sugar 50 g at a time, beating constantly until all sugar is incorporated. Scoop mixture into muffin tins, and form peaks on top.

Turn oven down to 100 degrees and place meringues in oven.

Bake for 1 1/2 to 2 hours or until crisp shell forms, but meringues are still sticky inside.

Remove from oven and let cool completely.

Whip cream. Slice meringues in half and top with cream and raspberry preserve.

Serve immediately.

Styling and Food: Tara Ballantyne

Photography: Trine Thorsen