Raspberry Meringue Swans with Strawberry Cream

Impress guests with summer fruit meringues piped into swan shapes, filled with fresh strawberry cream and raspberries.

Vegetarian Gluten-Free Dessert Fruit Summer Meringue

Estimated Nutrition

Calories

455.1

kcal / serving

1820.4 kcal total

Carbs

54.7g

per serving

218.6 g total

Fat

25.2g

per serving

100.8 g total

Protein

4.6g

per serving

18.2 g total

Cook Time

minutes

Serves

swans

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Caster Sugar

Dairy

200

Double Cream

Fruits

110

Raspberries

110

Strawberries

diced

NutsSeeds

piece

Vanilla Pod

split and seeds scraped

Other

piece

Egg Whites

from free-range eggs

Method

Preheat the oven to 100°C and line a baking tray with parchment paper.

Whisk egg whites in a clean glass bowl until soft peaks form.

Add caster sugar gradually while whisking until the mixture is glossy and stiff.

Transfer one third of the meringue mixture into a piping bag.

Fold raspberries into remaining meringue and place eight 7.5cm wide spoonfuls onto the tray.

Pipe four long neck and head shapes and bake for 90 minutes before cooling.

Whisk double cream with vanilla seeds until stiff and fold in diced strawberries.

Sandwich meringue wings together with strawberry cream and attach the necks to serve.