Glenalmond Meyhem

Our version of traditional Eton Mess

3 large egg whites

85g / 3oz caster sugar

85g / 3oz muscovado sugar

85g / 3oz toasted and chopped almonds

500ml/ 1pt double cream

450g/ 1lb raspberries

30g / 1oz toasted and chopped almonds

Method - 

Preheat oven 120C/100C/gas ½ Whisk the egg whites until stiff and dry.

Gradually beat in the sugar until the mixture is smooth and glossy. Fold in the almonds. Pipe or shape mixture onto a baking tray lined with baking parchment, making about 12 meringues.

Cook for 1 – 1 ½ hours until the meringues easily peel off the paper.

Allow to cool

Whip the cream until it forms soft peaks, add the raspberries, reserving a few for decoration, and sugar to taste.

Break the meringues in half and place in ANTA salad bowl cover with cream and raspberries, add remaining meringue and top with remaining cream and raspberries.

Decorate with the remaining raspberries and toasted almonds.