FRESH RASPBERRY MERINGUES
I haven't made these yet, but I wanted to post this so I can definitely find the recipe when I need it. These are a little different from the others already posted here because they call for fresh raspberries instead of preserves or gelatin powder. I have accounted for the minimum 2 hours of drying time in the cook time, but these may be left in the oven to dry overnight if you prefer.
Provided by Muffin Goddess
Categories Dessert
Time 4h20m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 170°F, or the lowest setting on your oven that is closest to this temperature. Move your oven rack to the top third of the oven. Line a cookie sheet with parchment paper or a silicone baking mat.
- Combine raspberries and sugar in a small saucepan over medium-high heat. Stir often, crushing berries with the back of a wooden spoon as they cook. As soon as the rasberry mixture becomes syrupy, remove the pan from the heat. Strain the berry mixture through a fine-mesh sieve into a measuring cup, pressing down on the berries with a rubber spatula to extract all the juices. You should have about 1/2 cup of raspberry sauce. Discard the seeds and stir the vanilla extract into the sauce. Allow to cool for 10 minutes before proceeding.
- Place egg whites in a mixing bowl and sprinkle the cream of tartar over them. Use a mixer to beat the egg whites until they hold stiff peaks.
- Stir the cooled raspberry sauce, then gently fold 1/3 of the sauce into the beaten egg whites. Repeat two more times with the remaining 2/3 of the raspberry sauce.
- Spoon meringue into a gallon-size zip-top baggie, forcing the mixture to one corner of the bag. Snip about 1/4" from the corner of the bag so meringues can be piped onto the prepared pan. Pipe out 1 1/2 inch swirled circles onto baking sheet, making sure that the meringues don't touch. If you prefer, meringues can be gently scooped and dropped by rounded teaspoonfuls instead of piping.
- Bake for 2 hours at 170°F, rotating the baking sheet after 1 hour so they will dry evenly. When done, the meringues should not have any browning, and they should be dark pink in color.
- Turn off the oven and allow meringues to remain in the oven for at least two hours to finish drying, or you can leave them in the oven overnight.
- Meringues can be stored in an airtight container for 5 days, or they can be frozen for up to one month. If frozen, allow to thaw to room temp before serving.
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Liz Miner (LippyLibby)
[email protected]These meringues are the perfect dessert for a summer party.
Amtiz
[email protected]I love the tartness of the raspberries in these meringues.
Leatgatluok Phar
[email protected]These meringues are a great way to use up fresh raspberries.
Pauls Smiltnieks
[email protected]I'm so glad I found this recipe. These meringues are the best I've ever had.
Dalton Timothy
[email protected]These meringues are so addictive, I can't stop eating them. I've already made them twice this week!
james fischer
[email protected]I love the way these meringues look. They're so elegant and they make a beautiful presentation.
Gael Caca
[email protected]These meringues are the perfect dessert for any occasion. They're beautiful, delicious, and easy to make.
Jubi Faza
[email protected]I've never made meringues before, but these were so easy to make. I'm so glad I tried them, they're delicious!
Biraj Sunar
[email protected]These meringues are so light and fluffy, they melt in your mouth. The raspberry filling is the perfect balance of tart and sweet.
Zahid Khan
[email protected]I made these meringues for my daughter's birthday and she loved them. They were the perfect addition to her special day.
Ahmed Khalid
[email protected]These meringues are so beautiful and they taste even better than they look. I love the combination of the sweet meringue and the tart raspberries.
Jahidul Hasan
[email protected]I've made these raspberry meringues several times now and they always turn out perfect. They're so easy to make and they're always a crowd-pleaser.
Klim Lecta
[email protected]These raspberry meringues were absolutely delicious! I made them for a party and they were a huge hit. The meringues were light and fluffy, and the raspberry filling was tart and sweet. I will definitely be making these again.