Ingredients
Method
1.Preheat oven to 120°C fanbake. Line a baking tray with baking paper.
2.Using an electric mixer, beat egg whites with a pinch of salt until soft peaks form.
3.With the motor running, add the caster sugar a spoonful at a time. When you have added all the sugar, continue whisking on high speed for 5-7 minutes until mixture is smooth and shiny.
4.Spoon meringue into a piping bag and pipe little high swirls about 5cm in diameter onto the tray; you should get at least 12 swirls. If you don’t have a piping bag, use a spoon.
5.Bake for 50-60 minutes or until the meringues lift easily off the tray. Leave meringues to cool in the turned-off oven with the door slightly open.
6.Assemble merveilleux just before serving (they should be eaten within 2 hours of assembly). With a small serrated knife carefully saw the top off each meringue to reveal the cavity.
7.Fold lemon curd into whipped cream. Spoon it into a piping bag and pipe into the centre of each meringue, filling right to the top.
8.Tip the strawberry powder into a saucer and dip the creamy tops of each merveilleux into the powder to coat. Top with a raspberry and serve.
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