Raspberries And Chambord In Meringue Recipes

RASPBERRY-AND-MERINGUE "MESS"

Steps:

• Chill a serving bowl in the freezer. In a large bowl, whip heavy cream until soft peaks form. Fold in meringues and 1 1/4 cups raspberries. Drizzle whipped cream with 2 tablespoons berry puree and lightly fold so the mixture has stripes of puree. Spoon into chilled bowl; top with remaining raspberries and berry puree.

RASPBERRIES AND CHAMBORD IN MERINGUE

Steps:

• RASPBERRY FILLING:.
• Combine raspberries, sugar, and Chambord and set aside.
• HOW TO MAKE MERINGUES:.
• Beat egg whites until frothy. Add cream of tartar, beat well. Add sugar, two tablespoons at a time, beating well after each addition.
• Continue beating until glossy and very stiff peaks are formed.
• Using a spoon or pastry tube, shape meringue into nests on parchment-lined baking sheet. Make each nest about 2-1/2" wide and 1-1/2" high. With a spoon, make a well in center of each nest.
• Bake in low oven, 250ºF degrees for 50-60 minutes until meringues are firm and dry.
• Remove from paper and cool on wire racks.
• Fill with equal amounts of raspberry filling.
• Enjoy.

MERINGUES WITH CASSIS AND RASPBERRIES

Steps:

• Whip the cream in the bowl of an electric mixer fitter with the whisk attachment. When it starts to thicken, add the sugar, Cassis, and vanilla. Continue to whip until it forms soft peaks. Do not over beat.
• Spoon the cream onto the meringues and top with berries.

CHAMBORD BERRIES WITH ICE CREAM

Steps:

• In a saucepan combine the strawberries, raspberries, blueberries and sugar, bring mixture to a simmer over moderately low heat, stirring gently, and simmer until sugar begins to dissolve. Add the liqueur and simmer, stirring occasionally, for 3 minutes.
• Arrange ice cream in 4 serving dishes and immediately spoon hot sauce over.

RASPBERRIES AND CHAMBORD IN MERINGUE NESTS

Steps:

• Combine raspberries, sugar, and liquor. Set aside.
• Beat egg whites until frothy. Add cream of tartar and beat well.
• Add sugar, two tablespoons at a time, beating well after each addition.
• Continue beating until glossy and stiff peaks have formed.
• Using a spoon or pastry tube, shape meringue into nests on an unglazed paper-lined baking sheet.
• Make each nest about 2 ½ inches wide and 1 ½ inches high.
• With a spoon, make a well in the center of each nest.
• Bake at 250 degrees F for 50 to 60 minutes, until meringues are firm and dry.
• Remove from paper and cool on wire racks. Fill each well with raspberry filling.

RASPBERRY MERINGUES

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Beat eggs whites until soft peaks form. Gradually add gelatin, beating until combined. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in vinegar and salt. Fold in chocolate chips and nuts., Drop by rounded teaspoonfuls onto parchment-lined baking sheets. Bake at 250° for 20-25 minutes or until firm to the touch. Turn oven off; leave cookies in the oven with door ajar for about 1-1/2 hours or until cool. , In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies.