German Raspberry Meringue Dessert Recipes
RASPBERRY-AND-MERINGUE "MESS"
Let raspberries shine in this simple summer dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Chill a serving bowl in the freezer. In a large bowl, whip heavy cream until soft peaks form. Fold in meringues and 1 1/4 cups raspberries. Drizzle whipped cream with 2 tablespoons berry puree and lightly fold so the mixture has stripes of puree. Spoon into chilled bowl; top with remaining raspberries and berry puree.
RASPBERRY-FILLED MERINGUE TORTE
My family always asks for this impressive sweet during the holidays. I've relied on this light meringue recipe for as long as I can remember-it's a surefire success each and every time I serve it. -Rosemarie Cook of Haliburton, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Line baking sheets with parchment and trace five 7-1/2-in. circles on paper; set aside., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine coconut and cornstarch; fold into meringue., Spread meringue evenly over each circle on prepared pans. Bake at 300° for 30 minutes or until firm and lightly golden. Cool for 5 minutes. Gently remove meringues from baking sheets to wire racks to cool completely., Meanwhile, drain raspberries, reserving juice. Set the berries aside. Add enough water to juice to measure 2 cups. In a small saucepan, combine cornstarch and sugar; stir in the raspberry liquid until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. Fold in the sweetened raspberries. , To assemble, place one meringue on a serving plate; top with 2/3 cup whipped topping and 3/4 cup raspberry filling. Repeat 3 times. Top with remaining meringue layer and whipped topping. Refrigerate for 1 hour before serving. Garnish with fresh berries. Cut with a serrated knife.
Nutrition Facts : Calories 332 calories, Fat 6g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 66g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein.
GERMAN RASPBERRY-MERINGUE DESSERT
This is a very popular German dessert with whipped cream, frozen raspberries, and meringue cookies that is known by many names, like Rote Inge (red Inge) or Schneegestöber (snowstorm). You only need 4 ingredients and it needs to be made in advance, so perfect for parties. Make sure you leave the meringue in small chunks and not crush them too finely. You want to have some bite.
Provided by pit100
Categories German Recipes
Time 2h10m
Yield 6
Number Of Ingredients 4
Steps:
- Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form.
- Pour frozen raspberries into a glass bowl and top with whipped cream. Layer meringue cookie chunks on top. Refrigerate for 2 to 3 hours.
- Serve and mix right before eating.
Nutrition Facts : Calories 370.3 calories, Carbohydrate 33.9 g, Cholesterol 95.1 mg, Fat 25.8 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 16 g, Sodium 43.7 mg, Sugar 27.9 g
GERMAN RASPBERRY-MERINGUE DESSERT
This is a very popular German dessert with whipped cream, frozen raspberries, and meringue cookies that is known by many names, like Rote Inge (red Inge) or Schneegestöber (snowstorm). You only need 4 ingredients and it needs to be made in advance, so perfect for parties. Make sure you leave the meringue in small chunks and not crush them too finely. You want to have some bite.
Provided by pit100
Categories German Recipes
Time 2h10m
Yield 6
Number Of Ingredients 4
Steps:
- Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form.
- Pour frozen raspberries into a glass bowl and top with whipped cream. Layer meringue cookie chunks on top. Refrigerate for 2 to 3 hours.
- Serve and mix right before eating.
Nutrition Facts : Calories 370.3 calories, Carbohydrate 33.9 g, Cholesterol 95.1 mg, Fat 25.8 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 16 g, Sodium 43.7 mg, Sugar 27.9 g
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