MERINGUES WITH CASSIS AND RASPBERRIES
Steps:
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, Cassis, and vanilla. Continue to whip until it forms soft peaks. Do not over beat.
- Spoon the cream onto the meringues and top with berries.
SOFT MERINGUE PILLOWS WITH RASPBERRY SAUCE
If you have a good mixer, you're ready to make these meringues in no time.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Number Of Ingredients 5
Steps:
- Make meringues: Line a plate with plastic wrap; set aside. In a large bowl, using an electric mixer, beat egg whites and vanilla on medium-high speed until mixture forms soft peaks that fall back when lifted with beater. With mixer running, add 1/3 cup sugar, about 1 tablespoon at a time; continue to beat until mixture forms stiff peaks when lifted with beater. Using a rubber spatula, divide egg-white mixture into quarters in mixing bowl.
- Poach meringues: Fill a large skillet with 1 inch of water. Over high heat, bring to a simmer. Reduce heat to medium-low so water is steaming but not simmering. Dip a large slotted spoon in cool water, then scoop up 1/4 egg-white mixture, and with a rubber spatula, round top and slide meringue off spoon into skillet. Repeat with remaining meringues. Poach 4 minutes on one side. Flip over with slotted spoon, and poach meringues until firm to the touch, about 3 minutes. Using slotted spoon, transfer to prepared plate. Cover with another sheet of plastic, sealing around the edge of plate, and refrigerate at least 15 minutes and up to 1 day.
- Make sauce: Meanwhile, in a blender, combine raspberries and remaining 3 tablespoons sugar. Blend on high speed until smooth. Pour mixture through a fine-mesh sieve, pressing with rubber spatula; discard seeds. (If making ahead, cover and refrigerate up to 2 days.) To serve, divide sauce among 4 serving plates, top with a meringue, and sprinkle with almonds.
Nutrition Facts : Calories 152 g, Fat 2 g, Fiber 1 g, Protein 4 g
RASPBERRY MERINGUE HEARTS
Here's a lovely dessert that your guests will think is almost too pretty to eat! I love the graceful heart shape of the raspberry meringue. -Mary Lou Wayman, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved. Fold in chopped almonds and vanilla. , Preheat oven to 300°. Drop meringue into 6 mounds on a parchment-lined baking sheet. Shape into 4-in. hearts with the back of a spoon, building up the edges slightly. Bake for 35 minutes. Turn oven off; leave meringues in the oven for 1 to 1-1/2 hours. , For filling, place raspberries in a food processor. Cover and process until blended. Strain and discard seeds. In a small saucepan, combine the cornstarch, pureed raspberries and jam until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute or until thickened. Cool. , To serve, spoon sauce into meringue hearts. Place scoop of sorbet on top. Sprinkle with sliced almonds. Garnish with fresh raspberries if desired.
Nutrition Facts : Calories 423 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 53mg sodium, Carbohydrate 89g carbohydrate (78g sugars, Fiber 6g fiber), Protein 5g protein.
RASPBERRY MERINGUES
These raspberry meringues are lovely to look and luscious to eat - It's a fantastic dessert treat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 225°F. Line cookie sheets with parchment paper. In small bowl, combine egg whites, cream of tartar and salt; beat until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes.
- Add jam and food color; beat 1 minute at high speed. Pipe or spoon 1-inch mounds onto paper-lined cookie sheets.
- Bake at 225°F. for 2 hours or until crisp and dry. Cool 30 minutes or until completely cooled. Remove cookies from paper.
Nutrition Facts : Calories 25, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 9 mg, Sugar 5 g
More about "vanilla praline meringue cups with blackberry raspberry sauce recipes"
BLACKBERRY MERINGUES WITH MIXED BERRY COMPOTE
From spicedblog.com
Ratings 15Category DessertCuisine AmericanTotal Time 11 hrs 20 mins
- Using a medium saucepan, add blackberries, sugar and water; place over medium-high heat. Bring mixture to a boil.
EASY RASPBERRY SAUCE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.6/5 (11)Total Time 10 minsCategory Dessert
RASPBERRY MINI PAVLOVA ~SWEET & SAVORY
From sweetandsavorybyshinee.com
VANILLA MERINGUES WITH BLACKBERRY PINOT NOIR SAUCE
From oregon-berries.com
WHITE CHOCOLATE PRALINE ICE CREAM TERRINE WITH BLACKBERRY …
From bonappetit.com
BLACKBERRY MERINGUE - BLACKBERRY PATCH FRUIT SYRUPS, PRESERVES AND ...
From blackberrypatch.com
VANILLA PRALINE MERINGUE CUPS WITH BLACKBERRY-RASPBERRY SAUCE …
From recipeofhealth.com
146462 PRALINE WITH BLACKBERRY RASPBERRY SAUCE RECIPES
From recipeofhealth.com
VANILLA WAFER MERINGUE PIE CUPS - CHOCOLATE CHOCOLATE AND MORE!
From chocolatechocolateandmore.com
MERINGUE CAKE WITH RASPBERRY SAUCE - JESSICA SEINFELD
From jessicaseinfeld.com
BLACKBERRY-RASPBERRY SAUCE RECIPE | BON APPéTIT
From bonappetit.com
MERINGUE ICE CREAM CUPS - SAVORY EXPERIMENTS
From savoryexperiments.com
SWEET BLACKBERRY MERINGUE PIE | DRISCOLL'S
From driscolls.com
TOFFEE RECIPES & MENU IDEAS | EPICURIOUS
From epicurious.com
RASPBERRY AND BLACKBERRY MERINGUE RECIPES - RECIPEBRIDGE
From recipebridge.com
BAREFOOT CONTESSA | RASPBERRY BAKED ALASKA | RECIPES
From barefootcontessa.com
MERINGUES AUX PRALINES à L'ANCIENNE - RECETTE PAR LE FESTIN DE DAN
From chefsimon.com
VANILLA PRALINE MERINGUE CUPS WITH BLACKBERRY-RASPBERRY SAUCE
From bottomlessbites.com
You'll also love