Springtime Meringues

Fruit Sauce:
– 1 cup fresh or frozen fruit, such as raspberries, strawberries, blackberries, blueberries
– 1 tablespoon granulated sugar

– 1/2 cup egg whites approx. 4 large
– 1 cup granulated sugar
– 1 teaspoon cornstarch

Fruit Sauce:
1. Place frozen fruit and 1 tablespoon sugar into a small saucepan and cook over med-high, stirring often, until raspberries are broken down and syrupy (crush with a wooden spoon as you stir). Strain out seeds and cool completely. You should have approx. 1/4 cup of sauce.

1. Preheat oven to 300 degrees and line a baking sheet with parchment paper

2. Place egg whites and sugar into a bowl

3. Place bowl over a hot water bath on the stove and with a hand held mixer beat until the mixture is no longer grainy to the touch (approx. 3 mins)

4. Remove from the water bath bowl and beat on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch).

5. Sift cornstarch over meringue and whip until combined

6. Reserve 1 tablespoon of fruit sauce and drizzle the rest over the meringue. Gently fold a few times to incorporate slightly. You want there to be streaks of raspberry.

7. Dollop onto prepared baking sheet, ensuring meringues are roughly the same size. I did all 8 on one sheet.

8. Drizzle remaining 1 tablespoon of raspberry sauce over meringues and swirl with a toothpick.

9. Bake for 25 mins, turn oven off and leave meringues in there for 2 hours to dry the outside allowing the inside to remain chewy

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