Preheat oven to 110°C (90°C fan) mark ¼ . Beat egg whites in a grease-free bowl with a handheld electric whisk until sti peaks form. Gradually add caster sugar, whisking back up to sti peaks after each addition. The meringue should be thick and glossy.
Step 2
Line two large baking sheets with baking parchment (use a little meringue to stick down corners of parchment). Spoon remaining meringue into a piping bag fi tted with a 2cm (¾ in) star nozzle. Pipe 16 swirls on to lined sheets, spacing apart. Bake for 2hrs, then turn o ff oven and leave to cool inside.
Step 3
Whiz 200g of the raspberries, 4tbsp of the icing sugar and the lemon juice in a food processor. Press through a sieve into a jug; discard seeds.
Step 4
To serve, in a large clean bowl, whip cream, remaining icing sugar and vanilla to soft peaks. Crush half the meringues and fold into cream. Fold through half the raspberry sauce to marble. Divide among eight glasses and scatter over all remaining fruit. Top each with a meringue and drizzle over remaining sauce. Serve.
Get Ahead
Complete recipe to the end of step 3 up to 2 days in advance. Store cooled meringues in an airtight container at room temperature. Store raspberry sauce covered in fridge. Complete recipe to serve.
Per Serving:
Calories: 556
Fibre: 2 g
Total carbs: 43 g
Sugars: 43 g
Total fat: 41 g
Saturated fat: 25 g
Protein: 4 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
