Fresh Raspberry Meringues
photo by Chicagoland Chef du Jour
- Ready In:
- 4hrs 20mins
- Ingredients:
- 5
- Yields:
-
30 cookies
- Serves:
- 15
ingredients
- 1 cup fresh raspberry (unsweetened frozen may be used instead)
- 1⁄2 cup sugar
- 1⁄2 teaspoon vanilla extract
- 1⁄8 teaspoon cream of tartar
- 2 large egg whites, at room temp
directions
- 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.
Reviews
-
Calling all raspberry lovers, this is the recipe for you! OMG, these are amazing! The raspberry flavor & color is intense. I was skeptical how this would come together but it did beautifully. My only error was that I wish I would have made them larger. The net result was about 50 small meringues. Not a problem but I will work on my piping skills and make them bigger next time. <br/>Made for Think PInk, October 2012. YUM!
-
I often make regular meringues for a dish we serve at the restaurant I work at, so I thought it would be nice to try a flavored version. And it was! I actually made some with strawberries and some with the raspberries, both were really good. I do bake mine at 225 degrees for about 3 hours, but sometimes I do the very low temp all day if I have other things to do that day. Made for PAC Spring '10.
RECIPE SUBMITTED BY
Muffin Goddess
Norwood, 0
<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Photobucket /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt=/ /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt=/ /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /><img src=http://i5.photobucket.com/albums/y164/lauralie41/cookbookswapspring08.jpg border=0 alt=Photobucket /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif alt=/ /><img src=http://i304.photobucket.com/albums/nn175/allisonslattery/Banner.gif alt=/ /><img src=http://i5.photobucket.com/albums/y164/lauralie41/cookbookswapspring08-2.jpg alt=/ /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt=/ /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt=/ /><img src=http://i605.photobucket.com/albums/tt137/cathrineq/ZWT-TM1.jpg alt=/ /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg border=0 alt=Photobucket /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif alt=/ /> <br /><br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /></p>
8727310"