Almond meringue with summer berries recipe | Good Food
Chef Jeremy Lee uses raspberries from his native Scotland in this sumptuous summer dessert
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Cooking tools:
- Food processor
- Fine-mesh sieve
- Sifter
- Kitchen scale
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Spoon
- Parchment paper
- Serving platter
- Chef's knife
- Cutting board
Ingredients
- 75g whole almonds
- 5 egg whites (use the yolks to make ice-cream)
- 275g caster sugar
- handfuls of raspberries at room temperature (about 200g)
- 2 x 284ml cartons double cream
- about 250g strawberries also at room temperature, hulled
- icing sugar for sifting
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