RASPBERRY CURD
This delicious raspberry curd is quick and easy to make. Adjust the sweetness to your taste. Add more sugar if you like it sweet or less for a tarter taste. This curd is a great topping for cheesecakes or as a filling in cakes.
Provided by Yoly
Categories Desserts Fillings Fruit Fillings
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan over medium-low heat.
- Add raspberries, egg yolks, sugar, lemon juice, zest, and salt. Cook, stirring constantly, until curd coats the back of a spoon and is slightly thickened, 8 to 10 minutes.
- Strain curd through a fine mesh sieve, mashing the raspberries with the back of a spoon.
Nutrition Facts : Calories 139.5 calories, Carbohydrate 16.1 g, Cholesterol 117.7 mg, Fat 8.1 g, Fiber 1.9 g, Protein 1.6 g, SaturatedFat 4.4 g, Sodium 69.1 mg, Sugar 13.9 g
PINK MERINGUE CUPCAKES WITH RASPBERRY CURD
Light as air, this ethereal dessert takes the cupcake to new heights. In fact, there's no cake here at all: Meringue tinted pink is baked in the familiar cups, split, and filled with raspberry curd, berries, and creme fraiche. Serve them to all who love sweets, and be ready for raves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 1 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 225 degrees. Line every other cup of 2 nonstick 12-cup muffin tins with baking cups; coat with cooking spray. Whisk egg whites, vinegar, vanilla, and salt with a mixer on medium-high speed until frothy. Add 1 3/4 cups sugar, 1 tablespoon at a time, beating for 1 minute after each addition, making sure the sugar dissolves. Beat until stiff, glossy peaks form. Mix in 6 drops food coloring.
- Transfer mixture to a pastry bag fitted with a plain coupler (no tip), and pipe into prepared baking cups, about 2 inches above rims, finishing with a peak in the centers. Bake, rotating halfway through, 3 to 3 hours and 20 minutes. (Cupcakes should be completely dry on the outside but still soft in the middle. A toothpick inserted horizontally at base of top should have moist but cooked crumbs attached.) Transfer cupcakes in baking cups to wire racks; let cool completely.
- Beat creme fraiche and remaining 1/4 cup sugar in a clean mixer bowl on medium-high speed until soft peaks form. Carefully slice off tops of cupcakes using a serrated knife. (Run the knife just above the liner and slowly work your way to the center.) Top each cupcake with 2 tablespoons raspberry curd, a few raspberries, and 2 tablespoons creme fraiche mixture. Replace tops, and serve immediately.
RASPBERRY CURD FOR PINK MERINGUE CUPCAKES
Fill our Pink Meringue Cupcakes with this raspberry curd.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Whisk all ingredients in a heatproof bowl set over a pan of simmering water until slightly thick, 8 to 10 minutes. Strain; refrigerate until cold and thick.
RASPBERRY CURD
This curd can be used to fill store-bought tart shells or in a show-stopping dessert like Pavlova with Raspberry Curd and Berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
- Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
- Remove pan from heat while continuing to whisk. In a blender, puree 1 cup raspberries. Strain through a fine-mesh sieve into a bowl, discarding solids. Fold raspberry puree into cooled curd. Press plastic wrap against the surface of curd and refrigerate until cool.
More about "raspberry curd for pink meringue cupcakes recipes"
PINK MERINGUE CUPCAKES WITH RASPBERRY CURD RECIPE
From delish.com
Estimated Reading Time 2 mins
- Preheat oven to 225 degrees F. Line every other cup of 2 nonstick 12-cup muffin tins with baking cups; coat with cooking spray.
- Add 1 3/4 cups sugar, 1 tablespoon at a time, beating for 1 minute after each addition, making sure the sugar dissolves.
RASPBERRY FILLED CUPCAKES - STEPHANIE'S SWEET TREATS
From stephaniessweets.com
HOW TO MAKE RASPBERRY CURD | RASPBERRY CURD RECIPE
From goodlifeeats.com
RASPBERRY CURD | BUTTERMILK BY SAM
From buttermilkbysam.com
HOW TO MAKE RASPBERRY CURD - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
RASPBERRY LEMON CUPCAKES WITH RASPBERRY BUTTERCREAM - PLATED …
From platedcravings.com
RASPBERRY LEMON MERINGUE CUPCAKES - OH SWEET BASIL
From ohsweetbasil.com
RASPBERRY CURD RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PINK MERINGUE CUPCAKES WITH RASPBERRY CURD | RECIPE | CUPCAKE …
From pinterest.com
PINK MERINGUE CUPCAKES WITH RASPBERRY CURD
From keeprecipes.com
PINK MERINGUE CUPCAKES WITH RASPBERRY CURD – HEYSCANDIA
From heyscandia.com
PINK MERINGUE CUPCAKES WITH RASPBERRY CURD RECIPE
From pinterest.ca
RASPBERRY CURD - BAKING SENSE®
From baking-sense.com
BEST RASPBERRY CURD FOR PINK MERINGUE CUPCAKES RECIPES
From alicerecipes.com
PINK MERINGUE CUPCAKES WITH RASPBERRY CURD RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
PINK MERINGUE CUPCAKES WITH RASPBERRY CURD RECIPE
From pinterest.com
PINK MERINGUE CUPCAKES WITH RASPBERRY CURD
From mealplannerpro.com
VANILLA BEAN CUPCAKES WITH RASPBERRY CURD SWIRL AND RASPBERRY …
From en.petitchef.com
PINK MERINGUE CUPCAKES WITH RASPBERRY CURD | RECIPE | CUPCAKE …
From pinterest.com
You'll also love