Delicious Raspberry Meringue Cups Recipe

In a mixing bowl, combine salt, sugar, and butter. Use a mixer to whip these ingredients until you achieve a light and fluffy mixture.

Add the egg and mix until well combined. Gradually incorporate flour mixed with baking powder and knead the dough by hand until it comes together.

Cover the dough with plastic wrap and refrigerate for 30 minutes.

Grease your tartlet molds with butter.

Roll out the dough and place it into the molds. If you want to create caps for the meringue mushrooms, cut them out at this stage but bake them separately as they will cook in just a couple of minutes.

Bake the cups in a preheated oven at 200 degrees Celsius (400 degrees Fahrenheit) for approximately 15 minutes.

Once baked, allow the cups to cool completely.

Spread a layer of your chosen jam inside each cooled cup, ensuring an even coat.

In a saucepan, combine water, sugar, and a splash of lemon juice. Place the saucepan over medium heat and cook the syrup until it reaches 120 degrees Celsius (248 degrees Fahrenheit).

To check without a thermometer, drop a small amount of syrup into a glass of cold water; if you can roll it into a soft ball with your fingers, it’s ready.

While the syrup is cooking, start whipping the egg whites in a separate bowl until you achieve stiff peaks.

Remove the saucepan from the heat and gradually pour the hot syrup into the whipped egg whites while continuously mixing.

Continue whipping until you obtain a shiny meringue with stiff peaks. If desired, add coloring at this stage if you want to tint your meringue.

Transfer the meringue to a piping bag and pipe it onto the filled cups.

Once done, refrigerate the assembled cups for at least one hour to set.