Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Using an electric whisk, beat the butter with the sugars until creamy and pale.
Beat in the vanilla, egg and white chocolate very briefly, then stir in the flour and bicarb to a soft dough.
Use your hands to work in the dark chocolate pieces, walnuts, raspberry bits and meringue chunks until evenly distributed.
Line 2 baking sheets with baking paper or silicone baking mats and use your hands to roll the dough into 12 balls, leaving a 5cm space between each.
Bake for 10-12 minutes until pale golden and puffed.
Leave to cool on the trays for at least 30 minutes before eating – this will help the centres firm-up into a blondie-like texture.