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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BADHON pk
[email protected]I can't wait to try this recipe! It looks delicious.
bimal kumar
[email protected]These meringues are the perfect way to use up leftover egg whites.
Farhana Farhanakousar
[email protected]I love how easy these meringues are to make. I can whip them up in no time.
Anteneh Sisay
[email protected]These meringues are so pretty and delicate. They're perfect for a special occasion.
Sudip Tamang
[email protected]I'm not a huge fan of meringues, but these are actually really good. The raspberry flavor is really nice, and the meringues are perfectly crispy.
Salie TraLou
[email protected]These meringues are the perfect sweet treat. They're light and airy, with just the right amount of sweetness. I love to serve them with fresh berries and whipped cream.
Ramani Ramani
[email protected]I made these meringues for a bake sale, and they were a huge success! Everyone loved them, and I even got a few orders for more.
Sairan Rai
[email protected]These meringues are so easy to make, and they're always a crowd-pleaser. I love that I can use fresh or frozen raspberries, depending on what I have on hand.
Bright Johnson
[email protected]I've tried many meringue recipes, but this one is by far the best. The meringues are always perfect, and the raspberry flavor is divine. I highly recommend this recipe!
Amanda Harrell
[email protected]These meringues were a hit at my last dinner party! They were so light and airy, and the raspberry flavor was perfectly tart and sweet. I'll definitely be making them again soon.