Raspberry Eton Mess

Directions

1. 1
   Preheat the oven to 150 degrees Celsius.
2. 2
   Whip the egg whites and a pinch of salt at medium speed. Once they have hardened, add the sugar by spoonfuls. Increase the speed and whip until the sugar dissolves, for 7 to 8 minutes.
3. 3
   Place the egg whites in a pastry bag.
4. 4
   Line a baking sheet with parchment and make the meringues to the desired size.
5. 5
   Bake for 1 hour.
6. 6
   Remove from the oven and let them cool. Once cool, place in a resealable plastic bag and crush using a rolling pin.
7. 7
   In a bowl, crush half the raspberries and add the sugar.
8. 8
   Whip the cream to soft peaks.
9. 9
   Mix the cream and crushed raspberries. Add the rest of the raspberries and the crushed meringue and mix carefully
10. 10
    Serve in dessert cups or glasses.