Raspberry Meringues

Preparation info

    • Difficulty

      Medium

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

The basic meringue recipe I have used here is not French but comes from chef and food writer Alastair Hendy, with whom I have worked in the past, and whose instructions are bomb-proof. The idea comes from the gigantic meringues I see in all the local bakeries and pâtisseries, of which there are many; our village, Saint-Chinian, has three.

I had seen raspberry and poppy seed meringues in one bakery, and I tried adding poppy seeds to this sumptuous recipe, but nobody liked them.