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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Ssentuya Enock
[email protected]This recipe was a little more challenging than I expected, but it was worth it. The meringue was so light and fluffy, and the raspberry sauce was perfect.
Isabella Valdez
[email protected]I'm not a huge fan of meringue, but I really enjoyed this recipe. The raspberry sauce made it the perfect balance of sweet and tart.
kanxa kanxa
[email protected]This is a beautiful and delicious dessert. I made it for a party and it was a hit.
Madison Cochran
[email protected]This recipe is a great way to use up leftover egg whites. I always have a few egg whites left over from making other recipes, and this is a great way to use them up.
UWIMANA Azarias
[email protected]I would definitely recommend this recipe to anyone who loves meringues. It's a classic dessert that is sure to impress your guests.
Nancy Sherif
[email protected]The raspberry sauce really made this dish. It was the perfect topping for the meringue.
Rose Monroe
[email protected]This was my first time making meringue, and I was so happy with how it turned out! The recipe was easy to follow, and the meringue was delicious.
Arbaz tanha
[email protected]I've made this recipe several times now, and it always turns out great. The meringue is always light and fluffy, and the raspberry sauce is the perfect balance of tart and sweet.
Chafik Khalid
[email protected]This recipe is a keeper! The meringue was so easy to make, and the raspberry sauce added a beautiful color and flavor. My family loved it.
Futhi Mac
[email protected]The meringue turned out perfectly! It was so light and airy, and the raspberry sauce was the perfect complement. I would definitely recommend this recipe to anyone who loves meringues.
Anitha Elothando
[email protected]This raspberry ripple meringue recipe was a delight to make! The meringue was light and fluffy, and the raspberry sauce added a delicious tartness. I will definitely be making this again.