Raspberry Cream Pavlovas

Ingredients

• 3 medium egg whites
• pinch of salt
• 175g (6 oz) caster sugar
• 25ml (5 tsp) SuperCook Select Vanilla Extract with seeds
• 150ml (5fl.oz) whipping cream

For the raspberry coulis

• 450ml (15fl.oz)
• 350g (12oz) raspberries, thawed if frozen
• 90ml (6 tbsp) unsweetened apple juice
• 15ml-30ml (1-2 tbsp) maple syrup

Method

1. Preheat the oven to 130ºC / 250ºF, Gas 1/4. Line a large baking sheet with greaseproof paper.
2. In a large, grease-free bowl, whisk the egg whites and salt until stiff and dry. Gradually whisk in half the sugar, and then carefully fold in the remaining sugar and 15ml (1 tbsp) Vanilla Extract with seeds to form a thick, glossy meringue.
3. Pile the meringue into a large piping bag fitted with a 6mm (¼ inch) plain nozzle. Pipe 12 x 5cm (2 inch) rounds about 1cm (¾ inch) thick on the baking sheet.
4. Using the back of a teaspoon, gently make an indent in the top of each. Bake in the oven for 45 minutes until firm and pale. Turn the oven off and allow to dry out cool in the oven.
5. For the raspberry coulis, place the fruit in a blender or food processor with the apple juice. Blend for a few seconds until smooth. Put through a nylon sieve (strainer), if preferred, and add sufficient maple syrup to taste.
6. When ready to serve, whip the cream until just peaking and fold in the remaining Vanilla Extract with seeds.  Pipe a swirl or spoon sufficient cream into the centre of each just before serving and drizzle over the raspberry coulis.

Makes: 12

Note: do not refrigerate as the meringues will start to dissolve.