SOFT MERINGUE PILLOWS WITH RASPBERRY SAUCE
If you have a good mixer, you're ready to make these meringues in no time.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Number Of Ingredients 5
Steps:
- Make meringues: Line a plate with plastic wrap; set aside. In a large bowl, using an electric mixer, beat egg whites and vanilla on medium-high speed until mixture forms soft peaks that fall back when lifted with beater. With mixer running, add 1/3 cup sugar, about 1 tablespoon at a time; continue to beat until mixture forms stiff peaks when lifted with beater. Using a rubber spatula, divide egg-white mixture into quarters in mixing bowl.
- Poach meringues: Fill a large skillet with 1 inch of water. Over high heat, bring to a simmer. Reduce heat to medium-low so water is steaming but not simmering. Dip a large slotted spoon in cool water, then scoop up 1/4 egg-white mixture, and with a rubber spatula, round top and slide meringue off spoon into skillet. Repeat with remaining meringues. Poach 4 minutes on one side. Flip over with slotted spoon, and poach meringues until firm to the touch, about 3 minutes. Using slotted spoon, transfer to prepared plate. Cover with another sheet of plastic, sealing around the edge of plate, and refrigerate at least 15 minutes and up to 1 day.
- Make sauce: Meanwhile, in a blender, combine raspberries and remaining 3 tablespoons sugar. Blend on high speed until smooth. Pour mixture through a fine-mesh sieve, pressing with rubber spatula; discard seeds. (If making ahead, cover and refrigerate up to 2 days.) To serve, divide sauce among 4 serving plates, top with a meringue, and sprinkle with almonds.
Nutrition Facts : Calories 152 g, Fat 2 g, Fiber 1 g, Protein 4 g
MERINGUES WITH CASSIS AND RASPBERRIES
Steps:
- Whip the cream in the bowl of an electric mixer fitted 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.
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
RASPBERRY-RIPPLE MERINGUE
Pink swirls of raspberry wind their way through this cloudlike meringue topped with whipped cream and more berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Number Of Ingredients 8
Steps:
- Preheat oven to 200 degrees. Trace an 8-inch circle onto a piece of parchment paper. Turn over paper and place on a baking sheet. In a food processor, puree half the raspberries, 1 teaspoon sugar, and lemon juice until smooth. With a rubber spatula, press mixture through a fine-mesh sieve into a medium bowl. Discard solids and set sauce aside. In a small bowl, whisk together 3/4 cup sugar and cornstarch.
- In a large bowl, using an electric mixer, beat cream of tartar, egg whites, and pinch of salt on high until foamy. Reduce speed to low and add sugar mixture in 3 additions, beating on high 30 seconds after each addition. Scrape down bowl and beat on high until stiff peaks form, 3 to 4 minutes.
- Add 2 tablespoons raspberry sauce to meringue, but do not stir. With rubber spatula, mound meringue (it will ripple as you scoop) onto prepared parchment on sheet, using circle as a guide.
- Bake meringue until crisp and dry on outside, about 1 hour 50 minutes. Turn off heat and let meringue dry in oven, 1 hour. Remove from oven and let cool completely on sheet on a wire rack. To serve, gently peel meringue from parchment and transfer to a platter. Top with whipped cream and remaining raspberry sauce and raspberries.
Nutrition Facts : Calories 104 g, Fiber 2 g, Protein 1 g
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