Raspberries with eucalyptus meringue


  • Serves 4 people

  • 600 gm raspberries (about 4 punnets)
  • Eucalyptus meringue
  • 150 gm caster sugar
  • 100 gm eggwhite (about 3 eggs)
  • 1-2 drops eucalyptus oil, or to taste (see note)
01   For eucalyptus meringue, combine sugar and 1 tbsp water in a saucepan over medium heat, stir to dissolve sugar then simmer until sugar syrup reaches 112C on a sugar thermometer (6-8 minutes). Meanwhile, begin whisking eggwhite in an electric mixer until soft peaks form.
02   Continue to cook syrup until it reaches 121C, then, while whisking, gradually add syrup to eggwhite in a thin steady stream and continue to whisk until mixture cools (8-10 minutes). Fold through eucalyptus oil to taste, then spoon into a piping bag fitted with a 1cm nozzle.
03   Divide raspberries among 4 shallow 250ml heatproof bowls, pipe over peaks of meringue, brown tops with a blowtorch or under a hot grill and serve warm.
Note Eucalyptus oil is available from health-food shops.

This recipe is from the February 2011 issue of Australian Gourmet Traveller.
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