RASPBERRY MERINGUES
As rosy pink as Santa's cheeks, these merry meringue cookies are drizzled with dark chocolate and almost too pretty to eat. Pecans add a nice crunch to these chewy treats. They lend a "berry" festive touch to my Christmas cookie tray.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 7-1/2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
RASPBERRY MERINGUES
These raspberry meringues are lovely to look and luscious to eat - It's a fantastic dessert treat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 225°F. Line cookie sheets with parchment paper. In small bowl, combine egg whites, cream of tartar and salt; beat until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes.
- Add jam and food color; beat 1 minute at high speed. Pipe or spoon 1-inch mounds onto paper-lined cookie sheets.
- Bake at 225°F. for 2 hours or until crisp and dry. Cool 30 minutes or until completely cooled. Remove cookies from paper.
Nutrition Facts : Calories 25, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 9 mg, Sugar 5 g
MERINGUE CLOUDS
Provided by Food Network Kitchen
Categories dessert
Time 6h15m
Yield 6 clouds
Number Of Ingredients 5
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
- Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.
- Scoop 6 large mounds of meringue (3/4 cup each) onto the baking sheets, leaving space between each. Using the back of a spoon, pull up the meringue to form swoops and spikes on each mound. Sprinkle with coarse sugar. Bake at 250 degrees F until dry and crisp, 4 to 5 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week.
MERINGUE CLOUDS
Provided by Ina Garten
Categories dessert
Time 2h30m
Yield 12 very large meringues
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F. Arrange two oven racks evenly in the oven.
- Line a sheet pan with parchment paper and spread the sugar in an even layer on the paper. (Leave a small border of paper around the sugar so the sugar doesn't spill onto the pan.) Bake for 8 to 10 minutes, until the sugar is hot (an edge will begin to brown). Reduce the oven temperature to 250 degrees F.
- Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. When the sugar is almost ready, whisk the egg whites on high speed for 1 minute, until the whites are frothy. With the mixer still on high, slowly add the hot sugar to the egg whites. (I use a large spoon to start and then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the meringue is at room temperature. It will be very thick and glossy.
- Using two large serving spoons, scoop 12 very large oval dollops of meringue onto two sheet pans lined with parchment paper. You should be able to get 6 meringues on each pan; space them well because they will expand while they bake. Place 3 candied rose petals on top of each meringue. Bake for 2 hours, until the outsides of the meringues are crisp and the centers are still soft. Set aside to cool on baking racks. Allow to sit uncovered and serve at room temperature. (Don't refrigerate or store covered or they will lose their crispness.)
RASPBERRY MERINGUE HEARTS
Here's a lovely dessert that your guests will think is almost too pretty to eat! I love the graceful heart shape of the raspberry meringue. -Mary Lou Wayman, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved. Fold in chopped almonds and vanilla. , Preheat oven to 300°. Drop meringue into 6 mounds on a parchment-lined baking sheet. Shape into 4-in. hearts with the back of a spoon, building up the edges slightly. Bake for 35 minutes. Turn oven off; leave meringues in the oven for 1 to 1-1/2 hours. , For filling, place raspberries in a food processor. Cover and process until blended. Strain and discard seeds. In a small saucepan, combine the cornstarch, pureed raspberries and jam until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute or until thickened. Cool. , To serve, spoon sauce into meringue hearts. Place scoop of sorbet on top. Sprinkle with sliced almonds. Garnish with fresh raspberries if desired.
Nutrition Facts : Calories 423 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 53mg sodium, Carbohydrate 89g carbohydrate (78g sugars, Fiber 6g fiber), Protein 5g protein.
RASPBERRY FONDUE WITH MERINGUE CLOUD HEARTS
Steps:
- Heat cream in a heavy medium saucepan over medium heat until bubbles appear; remove from heat. Add white morsels and whisk until melted and smooth. Stir in jam and liqueur. Transfer mixture to a fondue pot. To keep fondue warm at the table for an extended period of time, place over a candle or canned heat burner. If eating immediately, serve in a decorative gravy boat. Serve with Meringue Cloud Hearts for dipping.
- Preheat oven to 200 degrees F. Line 2 heavy large baking sheets with parchment paper.
- Place egg whites in clean bowl of an electric mixer. Beat on medium speed until foamy. Add cream of tartar and increase speed to high. Continue beating until soft peaks form. Mix in salt. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes. Quickly mix in food coloring, 1 drop at a time, until desired color is achieved.
- Transfer meringue to a pastry bag fitted with the star tip. Pipe 2-inch-diameter heart-shape meringues onto prepared baking sheets, spacing evenly apart. Bake for 1 hour, or until dry and crispy when broken in half. Cool meringues completely on baking sheets. Store in airtight container at room temperature.
CLOUD MERINGUES
We're on cloud nine! Make these fluffy meringue clouds with the kids and fill them with rainbow sprinkles for a colourful surprise
Provided by Juliet Sear
Categories Dessert, Treat
Time 1h50m
Number Of Ingredients 7
Steps:
- Heat oven to 120C/100C fan/gas 1. Line 2 baking sheets with parchment paper. Using a pencil, draw 6-8 clouds on each piece of parchment measuring about 10cm across by 8cm in height. Use a template as the left half of the cloud needs to be a mirror image of the right (or they won't match when they are sandwiched together). Then, turn the parchment over so the pencil marks don't come into contact with the meringue.
- Whisk the egg whites until stiff, then gradually whisk in the sugar, a tablespoon at a time, until stiff and glossy. Add in the black food colouring to make a light grey.
- Place the meringue mix in a large piping bag and pipe over the templates. Bake for 20 mins then reduce the heat to 100C/80C fan/gas ¼ and cook for a further hour or until completely dry. Leave to cool thoroughly in the oven.
- To create the storm cloud lollies, pipe stiff royal icing on the meringue, just around the edge, then add a little more to secure the stick. Fill the inside of the piped area with coloured sprinkles of your choice. Add the lolly stick to the cloud, over the icing, then sandwich the other meringue over the top to enclose the sprinkles and the top of the lolly stick. Leave to dry completely for about 3 hours or overnight.
Nutrition Facts : Calories 197 calories, Carbohydrate 48 grams carbohydrates, Sugar 48 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
RASPBERRY MERINGUE BARS
not sure where I found this recipe..but sounds good in my area..there is a product Solo fillings..front of can says dairy product..it comes in apricot, almond..raspberry..different flavors..this is what I used in this recipe
Provided by grandma2969
Categories Bar Cookie
Time 55m
Yield 48 bars
Number Of Ingredients 9
Steps:
- preheat oven to 325*.grease a 13x9" pan --
- beat butter and brown sugar in a medium bowl.till light and fluffy -- add 1 egg, beat till blended.
- stir in flour until well combined.
- pat dough evnly in pan.and bake for 20 minutes.
- remove from oven and spread solo almond filling over crust.
- to prepare meringue topping:.
- beat egg whites in medium bowl at high speed till stiff and glossy -- add sugar gradually and beat.fold in coconut and almonds.
- spread over filling.return to oven and bake 20 minutes or meringue topping is lightly browned.
- cool completely in pan on wire rack.
Nutrition Facts : Calories 109.4, Fat 5.1, SaturatedFat 3, Cholesterol 14.6, Sodium 35.9, Carbohydrate 14.9, Fiber 0.5, Sugar 9.1, Protein 1.3
RASPBERRY MERINGUE COOKIES
I do not remember where I got this recipe, but I have been making it at christmas every year. I really love them! They are light and puffy and sweet. Yum!
Provided by Chalko
Categories Dessert
Time 55m
Yield 20-30 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 250º.
- Beat egg whites with salt.
- Add gelatin and sugar gradually; beat until soft peaks form and sugar is dissolved.
- Beat in vinegar.
- Fold in white chocolate chips. (I actually prefer not to use these -- but my husband likes it with them)
- Drop one teaspoons worth of meringue onto an un-greased cookie sheet lined with parchment or brown paper. [If you make them too big, they won't cook all of the way through. Also, I have found that it works best if you use a non-stick cookie sheet.].
- Bake 25 minutes. Turn oven off and leave the cookies in the oven 20 minutes longer.
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RASPBERRY MERINGUES RECIPE - TODAY.COM
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3.3/5 (179)Category DessertsAuthor Joanne Chang
- 1. Combine raspberries and sugar together in a food processor and process until liquefied. Pass the raspberries through a strainer. Reserve coulis and discard solids. Set aside.
- 3. In a stand mixer fitted with a whisk attachment, beat the egg whites on medium speed until soft peaks form, 3 to 4 minutes. Keep whipping until you can see the tines of your whisk leaving a slight trail in the whites. Test for soft peak stage by stopping the mixer and removing the whisk from the whites and lifting it up; the whites should peak and then droop.
- 4. With the mixer on medium speed, add the granulated sugar in three increments, mixing for 1 minute between additions.
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