Healthy Raspberry and Blackberry Meringue Pie with Delicious Sauce
This is probably the best low fat dessert I have ever tasted one you have to try before you die It is easily made within an hour as I made this for my final piece at GCSE level and got 100% for it everyone loved it im sure you will too
This is probably the best low fat dessert I have ever tasted one you have to try before you die It is easily made within an hour as I made this for my final piece at GCSE level and got 100% for it everyone loved it im sure you will too
- Carbohydrate 15.8424700649986 g
- Cholesterol 0 mg
- Fat 0.378287662200475 g
- Fiber 3.42065153934662 g
- Protein 3.16932900487142 g
- Saturated Fat 0.0134362856196395 g
- Serving Size 1 1 Serving (89g)
- Sodium 37.5358758630114 mg
- Sugar 12.421818525652 g
- Trans Fat 0.135243503452045 g
- Calories 75 calories
Step-by-step
- Preheat the oven to 180ºC/300ºF/Gas 4. Grease two 20cm/8in sandwich tins and line the bases with greaseproof paper.
- Whisk the egg whites in a large bowl until they hold stiff peaks, then gradually whisk in the fruit sugar a tablespoon at a time, whisking well after each addition.
- Continue whisking the meringue mixture for a minute or two until very stiff, and then fold in the vanilla extract and vinegar.
- Divide the meringue mixture between the prepared sandwich tins and spread level. Bake for 20 – 30 minutes, until crisp. Remove the meringues from the tins and leave them to cool on a wire rack.
- While the meringues are cooling, make the sauce. Process the raspberries and blackberries with the icing sugar in a blender or food processor, then press the puree through a fine nylon sieve to remove any pips. Chill the sauce until ready to serve.
- Whip the cream until it forms soft peaks, and then gently fold in the raspberries and blackberries. Sandwich the meringue rounds together with the raspberry and blackberry cream.
- Dust the top of the gateau with icing sugar, place mint leaves on top and serve with the raspberry and blackberry sauce.
Adjusting Yields and Pan Sizes
Scaling this recipe requires attention to surface area rather than volume alone. Doubling the egg white base to accommodate larger gatherings means baking additional 20-centimeter tins sequentially unless your oven accommodates four racks simultaneously without disrupting convection airflow. Meringue structure degrades if batter sits waiting at room temperature for more than fifteen minutes before baking. When halving the formulation, reduce the oven temperature by 10 degrees Celsius to prevent the thinner discs from browning prematurely before the interior moisture evaporates.
Fresh Versus Preserved Fruit
Utilizing fresh raspberries and blackberries yields a vibrant sauce without excess water weight, whereas frozen berries release significant liquid upon thawing. Thaw frozen fruit completely in a colander over a bowl for two hours before processing, discarding the accumulated watery runoff to maintain sauce viscosity. Fresh fruit also provides whole berries for folding into the whipped cream without weeping excess moisture into the dairy. Whole frozen berries become structurally compromised and mushy upon incorporation.
Achieving Structural Stability
Stiff peaks in egg whites indicate that protein strands have trapped sufficient air to support the sugar load without collapsing. Incorporating fruit sugar gradually prevents the sugar crystals from weighing down the foam during the initial whisking stage. Vinegar and vanilla extract act as stabilizers, lowering the pH of the albumen and tightening the protein network. Bake the discs at 180 degrees Celsius until they release cleanly from the greaseproof paper without tearing.
