Brown sugar meringues with raspberries & spiced oats

Brown sugar meringues with raspberries & spiced oats

Every component of this dessert is a winner, but it’s the oat topping that will keep you going back for just one more spoonful. Recipe by Harriet Mansell. 

5 out of 5 stars(3) Rate this recipe
  • Serves4
  • CourseDessert
  • Prepare35 mins
  • Cook1 hr 50 mins
  • Total time2 hrs 25 mins
  • Pluscooling

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  • 3 egg whites
  • 170g light brown soft sugar
  • 150g pack raspberries
  • 10g icing sugar
  • 10ml Cointreau (optional)
  • ½ orange (scrubbed), zest
  • 1 tsp cider vinegar
  • 250ml double cream, to serve

Caramelised spiced oats

  • 100g jumbo rolled oats
  • 60g unsalted butter
  • 60g light brown soft sugar
  • ½ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp fine salt


  1. Preheat the oven to 120°C, gas mark 1⁄2, and line a large baking tray with baking parchment. In a clean bowl with an electric hand mixer, or in the bowl of a freestanding mixer, whisk the egg whites to stiff peaks. Add the sugar, 1 tbsp at a time, whisking until you have a firm, glossy meringue (5-7 minutes). Use a spoon to scoop four well-spaced ‘nests’ onto the prepared tray. With the back of the spoon, gently press the centres down to leave space for the filling. Bake for 1 hour, turn off the oven, then leave to cool in the oven for 2 hours (or overnight).

  2. For the oats, preheat the oven to 160°C, gas mark 3, and line a baking tray with baking parchment. Put the oats in a bowl; set aside. In a small pan over a low heat, melt the butter and sugar, stirring occasionally (6-10 minutes). Add the spices and salt, then pour over the oats and toss to coat. Spread out on the tray; bake for 30-40 minutes, stirring halfway, until golden. Set aside to cool.

  3. Put the raspberries in a bowl and add the icing sugar, Cointreau (if using), the orange zest and vinegar. Stir to combine, allowing the raspberries to break up a little.

  4. When ready to serve, put the double cream in a large bowl and use a balloon whisk to whisk to soft peaks. Put the meringues on plates, add a dollop of the whipped cream and spoon over the berries. Scatter over some caramelised spiced oats to finish (see Cook’s Tip).

Cook’s tip

Store any leftover spiced oats in an airtight jar or container for up to 2 weeks. Sprinkle over ice cream, yogurt or fruity compote. 


Typical values per serving when made using specific products in recipe


3,195kJ/ 766kcals



Saturated Fat












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