Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Raspberry Ripple Meringues
Raspberry Ripple Meringues

Raspberry Ripple Meringues

Prep time:

Cook time:

These glorious, over-sized, satiny meringues with their marshmallowy insides and crisp exteriors, never fail to impress. Serve on their own, or with softly whipped cream and fresh raspberries.
Share recipe


  • 75g raspberries
  • 10g Tate & Lyle Icing Sugar
  • 295g Golden Caster Sugar
  • 5 large eggs, yolks removed (around 150g of egg whites)

Recipe tips / Prepare ahead

You will need 3 large baking trays lined with parchment paper for this recipe.


Step 1

Make the raspberry puree first by pushing the raspberries through a nylon sieve into a small bowl, sift over the icing sugar and mix well until smooth.

Step 2

Preheat the oven to 200C/180 Fan/Gas 6.

Step 3

Tip the sugar onto 1 of the baking trays and spread it out in an even layer. Warm through on the middle shelf of the oven for about 5-6 minutes or until the sugar feels hot to touch and has lightly coloured. Don't let it caramelize. Pour into a small bowl.

Step 4

Reduce the oven heat down to its lowest, around 110C/90 Fan/Gas 1/4.

Step 5

As soon as the sugar is ready, using an electric mixer, add the whites to the bowl and whisk at high speed until they are light and foamy for about 1 minute. Slowly add the hot sugar, a dessertspoon at a time and continue whisking until the mixture has cooled and is very thick and glossy. Scrape down the sides halfway through. This will take about 10 minutes.

Step 6

Use a little of the meringue to stick down the parchment paper on the remaining 2 baking trays. With 2 large spoons, divide the mixture into 10 large dollops, spacing them well apart on the trays as they almost double in size when baking. Drizzle each one with 1 tsp of the raspberry puree and then, using a fine skewer, swirl the puree through the surface of each meringue.If you fold into the meringue mixture it will collapse.

Step 7

Bake on the middle and top shelves of the oven for 2 hours, swapping the trays over halfway through. The meringues are ready when they are crisp on the outsides, the insides are still soft, and they sound hollow when the bottoms are tapped. Remove to a wire rack to cool, then store in an air-tight container.

Shop the ingredients

You might like