Warm raspberry meringue pots

warm raspberry meringue pots


Raspberry mixture


1.Preheat oven to 160°C (140°C fan-forced).
2.In a small saucepan, combine berries and sugar. Stir over low heat until sugar dissolves. Stir in blended cornflour and juice; cook, stirring, until mixture boils and thickens slightly.
3.Blend or process half the berry mixture until smooth. Place in a medium bowl then stir in unprocessed berry mixture and divide among four 1-cup (250ml) ovenproof dishes.
4.Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add extra sugar, beating until sugar dissolves between additions. Fold in remaining ingredients.
5.Spoon meringue over berry mixture in dishes. Bake uncovered for about 30 minutes or until meringue is browned lightly. Serve with sponge-finger biscuits, if desired.

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