MINI MERINGUES WITH RASPBERRY CHIA SEED JAM

by Samantha

Hello my name is Samantha and I’m 24 years old from Melbourne, Australia.

I created Wholesome Patisserie to share with you my love of food. To bring you into my world of endless amounts of chocolate, unbelievable gluten-free sweets, beautiful cakes and many more heavenly recipes. 

I want to share with you my recipes that I love and what my family and friends love. I want to show you that you can create great tasting gluten free sweets just like these mini meringues that are filled with a home-made raspberry chia jam, I hope you enjoy this recipe. 

Prep time: 30minutes   
Cook time: 1 hour  
Total Time: 1 hour 30 minutes   
Yield: 10-15 meringues

INGREDIENTS-

Raspberry Chia Seed Jam

  • 1 1/2 cups frozen raspberries
  • 2 Tbsp. honey
  • 1 Tbsp. chia seeds
  • 1/2 tsp vanilla extract

Meringues

  • 2 large egg whites
  • 112 g caster sugar
  • 1 tsp cornstarch
  • 1/2 tsp white vinegar
  • Meringues
  • 2 large egg whites
  • 112 g caster sugar
  • 1 tsp cornstarch
  • 1/2 tsp white vinegar

PROCEDURE-

Raspberry Chia Seed Jam

  • In a medium sized pot, add frozen raspberries and honey and bring to a simmer for 5 minutes.
  • Add chia seeds and stir through. 
  • Continue to cook down the jam for a further 10-15 minutes or until thickened. 
  • Remove from heat and stir through vanilla. 
  • Place in the refrigerator until meringues are ready. 

Meringues

  • Preheat oven to 175°C (350°F). Line a baking tray with parchment paper. 
  • Prepare a piping bag with a small-medium round nozzle. 
  • To make the meringue, whip egg whites to soft peaks, then gradually add the sugar one tablespoon at a time until stiff shiny peaks form.
  • Gradually adding the sugar will ensure it all dissolves. To test this, take a small amount of the meringue mixture between your thumb and index finger and the meringue should feel smooth and not gritty. Continue to beat the meringue if it still feels gritty. 
  • Sprinkle the cornstarch and drizzle the vinegar over the meringue mixture and with a rubber spatula, gently fold through until combined. Take your piping bag and fill it with the meringue.
  • Pipe small rounds of meringue onto the baking tray, making sure your giving some height to the rounds while your piping. 
  • Take a teaspoon and gently push down on the top of each meringue, forming a well in the center for the jam.    
  • Turn down the heat of the oven to 100°C (212ºF) and bake meringues for approx. 45 minutes to an hour or until the outside is dry and the colour of the meringues are a pale cream to very a slightly golden colour.
  • Take meringues out of the oven and let cool on tray. 
  • Spoon a dollop of the jam into the centres of each meringue and serve. 

Notes-

These meringues are best served straight away with the jam in them. 

They will keep in an airtight container (without the jam) in a dry place until ready for use. 

 

TRY PLUM AND FIG CHIA SEED JAMS-