Ingredients:
- 4 egg whites
- 200g (7 1/4oz) caster sugar
- 20g (3/4oz) cocoa powder, sieved
- 2 tsp white wine vinegar
- 1 tsp cornflour
- 5 tbsp low-fat natural fromage frais
- 200g (7 1/4oz) raspberries, crushed
Method:
Preheat the oven to 140C/275F/gas mark 1. Line a baking sheet with non-stick baking parchment. Make sure the bowl and whisk are completely clean and dry. Whisk the egg whites until stiff. Mix together the caster sugar and cocoa powder, then whisk a tablespoon of the powdery mixture at a time into the egg whites. Whisk until the mixture is thick and glossy, then fold in the vinegar and cornflour. Pipe or spoon the mixture into 16 mounds onto the baking sheet. Bake for about 1 1/2hours or until the meringue is firm and crisp. When ready to serve, mix together the fromage frais and raspberries and spoon in between two of the meringues.
