Fresh Meringue with Raspberries

4 computers:
*2 with fatal errors are recycle bound
*1 with a fatal error and is now back at the store
*1 now working -finally!

This has been a real test of patience this week for sure–we are still trying to piece together exactly what the universe is trying to tell us–with all these “fatal errors”…?  Any thoughts?

In any case, it has left me with a couple of extra non-blogging days to research and to cook–both will eventually be to your benefit, of that I am sure 🙂

Here is one of my sunshiny favourites–bet you can’t eat just one bowl!!

Fresh Meringue with Raspberries

3 egg whites at room temperature
3 tbsp icing sugar
1/2 tsp almond extract
fresh raspberries

In a large mixing bowl, whip egg whites with a hand mixer until thick and will form peaks.  Add sugar and almond extract and mix in well.  Serve with raspberries or any other fresh fruit.  Mmmm…


TIP: meringue will set best when all materials (bowl, beaters and egg whites) are at room temperature.  they also benefit from a bowl completely clean of any/all oil residue  (to clean,  wipe bowl with a vinegar cloth–wipe totally dry after)