Fresh Raspberry Meringues

Submitted by Muffin Goddess

"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."

 

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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

[Chicagoland Chef du Jour]

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!

 

[GillHam]

Really tasty and light... Well worth the wait! Only wish that I had made double the quantity as they are disappearing fast.

 

[Chef Jean]

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.