Brown sugar meringues with raspberries & spiced oats

Name: Brown sugar meringues with raspberries & spiced oats
Prep time: 35 min
Cook time: 1 h 50 min
Total time: 2 h 25 min
Yield: 4
Ingredients: 3 egg whites; 170 g light brown soft sugar; 150 g pack raspberries; 10 g icing sugar; 10 ml Cointreau (optional); ½ orange (scrubbed), zest; 1 tsp cider vinegar; 250 ml double cream, to serve

Every component of this dessert is a winner, but it’s the oat topping that will keep you going back for just one more spoonful. Recipe by Harriet Mansell.

5 out of 5 stars(6) Rate this recipe

Vegetarian

Serves4
CourseDessert
Prepare35 mins
Cook1 hr 50 mins
Total time2 hrs 25 mins
Pluscooling

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3 egg whites
170g light brown soft sugar
150g pack raspberries
10g icing sugar
10ml Cointreau (optional)
½ orange (scrubbed), zest
1 tsp cider vinegar
250ml double cream, to serve

Caramelised spiced oats

100g jumbo rolled oats
60g unsalted butter
60g light brown soft sugar
½ tsp ground nutmeg
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp fine salt

Preheat the oven to 120°C, gas mark 1⁄2, and line a large baking tray with baking parchment. In a clean bowl with an electric hand mixer, or in the bowl of a freestanding mixer, whisk the egg whites to stiff peaks. Add the sugar, 1 tbsp at a time, whisking until you have a firm, glossy meringue (5-7 minutes). Use a spoon to scoop four well-spaced ‘nests’ onto the prepared tray. With the back of the spoon, gently press the centres down to leave space for the filling. Bake for 1 hour, turn off the oven, then leave to cool in the oven for 2 hours (or overnight).
For the oats, preheat the oven to 160°C, gas mark 3, and line a baking tray with baking parchment. Put the oats in a bowl; set aside. In a small pan over a low heat, melt the butter and sugar, stirring occasionally (6-10 minutes). Add the spices and salt, then pour over the oats and toss to coat. Spread out on the tray; bake for 30-40 minutes, stirring halfway, until golden. Set aside to cool.
Put the raspberries in a bowl and add the icing sugar, Cointreau (if using), the orange zest and vinegar. Stir to combine, allowing the raspberries to break up a little.
When ready to serve, put the double cream in a large bowl and use a balloon whisk to whisk to soft peaks. Put the meringues on plates, add a dollop of the whipped cream and spoon over the berries. Scatter over some caramelised spiced oats to finish (see Cook’s Tip).