Raspberry meringue cloud biscuits

  • Serves 30


  • 150g egg white – approx. 6 egg whites
  • 300g castor sugar
  • 2 tbsp. corn flour
  • 2 tsp vanilla extract
  • 300g pure icing sugar
  • 50g fresh or frozen raspberries (allow to thaw)
*Ingredients available from Togninis Milton.


Whisk egg whites to stiff peaks in a kitchen mixer. Add 100g of the sugar and continue to whisk until incorporated, do the same with the next two lots of 100g. Continue to whisk until you have a firm, smooth, shiny, stiff mix. Fold in sifted corn flour and vanilla. Line trays with baking paper. Pipe mixture with a star nozzle into rounds 5cm wide. Start from the inside and work out. Bake at 120°c for 30 to 40 minutes, or until they sound hollow when tapped on the bottom. Set aside to cool. Sift icing sugar, add raspberry and mix to a thick paste, if to dry add a little water a few drops at a time. Spoon icing on to half of the meringues and gently press one on top. Once icing has set, place in an air tight container.

image description