CHOCOLATE-FILLED RASPBERRY MERINGUES
"Whenever I serve these pretty pink meringue cups filled with fluffy chocolate mousse, I get compliments," notes Millie Charles of Bloomfield Hills, Michigan.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a bowl; let stand at room temperature for 30 minutes. Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in gelatin. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved., Drop meringue into eight mounds on a parchment-lined baking sheet. Shape into 3-1/2-in. cups with the back of a spoon. Bake at 250° for 45 minutes. Turn oven off; leave meringues in the oven for 1 to 1-1/2 hours., For filling, in a microwave, melt chocolate with water; stir until smooth. Cool. In a small bowl, beat milk, vanilla and whipped topping mix until soft peaks form. Fold into melted chocolate. Spoon into meringue cups. Refrigerate until serving. Garnish with raspberries.
Nutrition Facts : Calories 205 calories, Fat 5g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 39g carbohydrate, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE RASPBERRY SQUARES
This elegant bar cookie is loaded with wonderful flavors and very easy to assemble. A nice extra touch is to sprinkle the bars with confectioner's sugar. -Marilyn Swisher, Berrien Ctr, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, oats, sugars and salt. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping; press remaining crumb mixture into a greased 9-in. square baking pan. Spread with jam; sprinkle with chocolate chunks., Combine walnuts and reserved crumb mixture; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned and bubbly. Cool on a wire rack. Cut into squares.
Nutrition Facts : Calories 368 calories, Fat 19g fat (11g saturated fat), Cholesterol 30mg cholesterol, Sodium 148mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
RASPBERRY-CHOCOLATE CHIP MERINGUES
With their airy texture, pretty pink color and sweet-tangy flavor, these chocolate-dipped and raspberry-dusted meringues are true showstoppers! But don't let their impressive look intimidate you. All you really need to make this recipe is a hand mixer and these easy-to-follow directions from the Betty Crocker™ Test Kitchens. Once you get down to it, we think you'll find that transforming a bowl full of wet ingredients into cumulus-grade fluff is a delightful way to play mad scientist-with an absolutely delicious payoff!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 60
Number Of Ingredients 9
Steps:
- Place oven racks in upper and lower third of oven. Heat oven to 250°F. Line 2 large cookie sheets with cooking parchment paper.
- In food processor, place raspberries; cover and process until finely ground. Remove 1 teaspoon for decoration; set aside.
- In large bowl, beat egg whites, cream of tartar and vanilla with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff, glossy peaks form and sugar is almost dissolved, 5 to 8 minutes, scraping side of bowl occasionally. Do not underbeat. Add remaining ground raspberries and food color; beat at high speed to blend. Fold 1 cup miniature chocolate chips into mixture.
- Fit large decorating bag with large round piping tip. Spoon half of the mixture into bag. Pipe 1 1/2-inch high with 1 1/2-inch base mounds 1 inch apart on cookie sheet. Repeat filling decorating bag and piping with remaining meringue mixture.
- Place both cookie sheets in oven. Bake 15 minutes. Rotate pans to different racks and turn from front to back. Bake 15 minutes more. Turn off oven; leave meringues in oven with door closed 30 minutes. Remove from oven. Sprinkle over tops of meringues the remaining 1 teaspoon ground raspberries. Place pans on cooling racks; continue to cool at room temperature, about 2 hours. Remove from parchment paper; place meringues on cookie sheets that have been lined with new cooking parchment paper.
- In small microwavable bowl, microwave 1 1/2 cups dark chocolate chips and shortening uncovered on High 60 seconds. Stir, continue to microwave in 15-second increments until mixture can be stirred smooth. Working with one meringue at a time, dip bottom into melted chocolate. Slide bottom of meringue on edge of bowl to remove excess. Return to lined cookie sheet. Repeat with remaining meringues. Let stand about 3 hours or until chocolate is set. Store covered in airtight container in single layer.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Meringue, Sodium 0 mg, Sugar 7 g, TransFat 0 g
GRAMMIE'S RASPBERRY MERINGUE COOKIE BARS
Holiday cookie bar like no other.
Provided by bucksswimmer
Categories Desserts Cookies Bar Cookie Recipes
Time 55m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat flour, butter, powdered sugar, and egg yolks together in a large bowl. Press into the bottom of a 9x13-inch baking pan.
- Bake in the preheated oven until lightly golden, about 12 minutes.
- Meanwhile, beat egg whites with an electric mixer until foamy. Gradually add white sugar, continuing to beat until stiff, shiny peaks form. Fold in rice vinegar and cornstarch with a spatula.
- Remove crust from the oven; cover with jam. Spoon meringue over the top. Continue baking until meringue is golden brown, about 25 minutes. Let cool completely before cutting into bars.
Nutrition Facts : Calories 420.8 calories, Carbohydrate 59.1 g, Cholesterol 107.1 mg, Fat 19.1 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 11.5 g, Sodium 146.3 mg, Sugar 40 g
CHOCOLATE RASPBERRY MERINGUE TART
Scarlet threads of freeze-dried raspberry powder and streaks of bittersweet chocolate add richness and flair to this fluffy-topped meringue tart. It does take time to make, but many of the steps can be done in advance, and this stunning, intensely fruity confection is well worth planning for. The dough, filling and raspberry powder can be prepared up to five days ahead, then make the meringue just before the tart is baked. It's at its best served on the same day as baking. Store leftovers in a sealed container at room temperature.
Provided by Melissa Clark
Time 3h
Yield 8 servings
Number Of Ingredients 19
Steps:
- Make the tart dough: Place the flour, sugar and salt in the bowl of a food processor. Pulse to combine. Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. If the dough seems dry, drizzle in a teaspoon or two of water. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight (or up to 5 days).
- Roll the dough out on a lightly floured surface to 3/8-inch thickness (about an 11-inch round). Place dough into a 9-inch tart pan, folding the extra dough in over the edges to build up the sides. Prick bottom of dough all over with a fork; chill in freezer for at least 30 minutes and up to 48 hours. (Cover lightly with plastic wrap if freezing for more than a couple of hours.)
- Heat oven to 350 degrees. Line the tart crust with foil, and fill with baking weights or dried rice or beans. Bake for 15 minutes. Remove foil and weights and continue to bake until shell is light golden, another 15 to 20 minutes. Transfer to a rack to cool.
- Prepare the filling: In a medium saucepan, combine raspberries and sugar over medium heat. Cook, stirring, until berries break down, 5 to 8 minutes. Remove pan from heat, stir in lemon juice and use a fork or wooden spoon to mash raspberries to a purée.
- In a medium bowl, whisk together egg yolks and egg. Slowly add 1/4 cup of hot raspberry purée to egg mixture, whisking constantly. Slowly drizzle the egg-raspberry mixture back into the saucepan with remaining purée, whisking constantly to keep eggs from cooking. Turn the heat to medium-low, and add butter and a pinch of salt to the pan. Cook, stirring constantly, until the mixture thickens enough to coat a spoon, about 7 to 9 minutes.
- Strain the mixture through a fine-mesh sieve, pressing hard on the solids, into a bowl. Allow to stand for 5 minutes, then whisk briefly to smooth.
- Pour raspberry filling into the tart shell. Bake until filling is set (it should jiggle only slightly in the center), about 14 to 22 minutes. Remove tart from oven and increase oven temperature to 400 degrees.
- Start preparing the meringue: Using a blender or food processor, blend the freeze-dried raspberries until you get a fine powder speckled with seeds. (The seeds won't break down so don't even try.) Set aside 1 tablespoon of raspberry powder for garnish. Combine cocoa powder with remaining raspberry powder to use for the meringue.
- Place chocolate in heatproof bowl, and melt in microwave in 10-second intervals, stirring after each, until smooth. Set aside. (Or you can melt the chocolate in a pot on the stove over low heat, stirring constantly.)
- Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. In a large metal bowl, whisk together egg whites, sugar, cream of tartar and salt. Set the mixing bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat. Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick and fluffy, and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
- Sprinkle raspberry-cocoa mixture on top of meringue. Using a rubber spatula, gently fold in mixture 2 to 3 times to halfway incorporate, but remains very streaky. (Do not overmix.) Drizzle melted chocolate into meringue and gently fold until just combined and still streaky. Take care not to deflate the meringue very much. (It will deflate somewhat.)
- Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design. Bake until lightly browned, about 7 to 10 minutes.
- Allow to cool completely and sprinkle the top with a little of the reserved raspberry powder. (Save the extra to perk up oatmeal, smoothies and peanut butter sandwiches.)
RASPBERRY CHOCOLATE CHIP MERINGUES
I received this recipe from an e-mail group I belong to. You can substitute white chocolate chips if you would like. As an alternative to dropping by teaspoon, you can pipe small mounds on the parchment paper. This will make them relatively the same size.
Provided by Dreamgoddess
Categories Gelatin
Time 1h
Yield 6 dozen
Number Of Ingredients 6
Steps:
- Preheat the oven to 250 degrees.
- Combine the egg whites and salt in a bowl; beat until frothy.
- Gradually add in the gelatin and sugar; beat until each addition is dissolved.
- Beat until soft peaks form; add the vinegar and combine well.
- Fold in the chocolate chips.
- Using a teaspoon, drop mounds onto a baking sheet lined with parchment paper.
- Bake at 250 degrees for 25 minutes; turn off the oven.
- Leave the cookies in the oven with the door closed until the cookies are firm and dry to the touch.
- This should take at least 20 additional minutes.
ALMOND-RASPBERRY MERINGUE BARS
These chewy, delicious bars also have a touch of coconut.
Provided by Dinah
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h5m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with greased aluminum foil.
- To make the Crust: In a large bowl, mix together the butter, almond paste, and brown sugar until smooth. Beat in one egg and the almond extract. Mix in the flour and stir until well blended.
- Bake 20 to 25 minutes, or until golden. Cool slightly, and spread the raspberry preserves over the crust.
- In a large glass or metal bowl, whip egg whites until they form soft peaks. Gradually beat in 1/2 cup sugar until peaks become stiff. Spread the meringue over the jam and sprinkle with coconut.
- Bake 15 to 20 minutes, or until firm. Let cool on wire racks. Lift foil from pan and cut bars with a sharp knife.
Nutrition Facts : Calories 143.9 calories, Carbohydrate 18.9 g, Cholesterol 18.7 mg, Fat 7.1 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 47.3 mg, Sugar 10.4 g
RASPBERRY MERINGUE COOKIE BARS
really? Well, I was desperate for a dessert when I had unexpected company. I took pieces of a couple of recipes that I thought might work together... and TADA! You have raspberry Meringue Cookie Bars!
Provided by melfriesen
Categories Bar Cookie
Time 45m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 6
Steps:
- Combine flour, powdered sugar and butter. Press into a 13x9 pan. Bake at 350 for 10 minutes. Spread softened jam on top.
- Beat egg whites until stiff (room temp whites stiffen better). Slowly beat in 1/2 Cup Sugar. Spread on top. Bake an additional 25 minutes.
Nutrition Facts : Calories 104.7, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 35.1, Carbohydrate 16.7, Fiber 0.2, Sugar 10.7, Protein 0.9
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