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£4.25Price per unit
35.4p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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).
COOK’S TIP
Store any leftover spiced oats in an airtight jar or container for up to 2 weeks. Sprinkle over ice cream, yogurt or fruity compote.
Typical values per serving when made using specific products in recipe
Energy | 3,195kJ/ 766kcals |
---|---|
Fat | 46g |
Saturated Fat | 28.1g |
Carbohydrates | 77g |
Sugars | 62g |
Fibre | 4.7g |
Protein | 7.3g |
Salt | 0.8g |
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