Fresh Raspberry Meringues Recipes

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RASPBERRY MERINGUES



Raspberry Meringues image

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

3 egg whites, room temperature
1/4 teaspoon cream of tartar
Dash salt
3/4 cup sugar
1/4 cup seedless raspberry jam
1/4 teaspoon Betty Crocker™ red or gel food color

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

RASPBERRY LEMON MERINGUE PIE



Raspberry Lemon Meringue Pie image

Added additional lemon and raspberries to this classic and delicious lemon meringue pie, giving it a less-sweet and brighter flavor. Sometimes I don't make the meringue, I just cool the lemon filling for 3 hours and garnish with a dollop of whipped cream and a raspberry at serving time.

Provided by ejm228

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 4h20m

Yield 8

Number Of Ingredients 13

1 pastry for a 9-inch pie crust
1 egg white, or as needed
½ cup frozen raspberries
1 tablespoon cornstarch
1 cup white sugar
¼ cup cornstarch
1 cup cold water
¾ cup lemon juice, divided
3 egg yolks, lightly beaten
1 tablespoon lemon pulp (including zest if desired)
1 tablespoon butter
3 egg whites
⅓ cup white sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a 9-inch pie pan. Brush crust with enough egg white to coat with a thin layer.
  • Cook in the preheated oven until golden brown, 5 to 10 minutes. Remove crust from oven and cool. Decrease oven temperature to 350 degrees F (175 degrees C).
  • Cook and stir raspberries in a saucepan over medium heat until raspberries start to break down, 5 to 10 minutes. Stir 1 tablespoon cornstarch into raspberries until cornstarch is dissolved and mixture is thickened, 2 to 3 minutes. Spoon raspberry mixture into pie crust.
  • Combine 1 cup white sugar and 1/4 cup cornstarch in a saucepan; gradually stir in water and 1/2 cup lemon juice until smooth. Stir egg yolks into sugar mixture; bring to a boil. Cook sugar-egg mixture at a boil, stirring constantly, until smooth, about 1 minute. Remove saucepan from heat. Stir lemon pulp, remaining 1/4 cup lemon juice, and butter into sugar-egg mixture; pour over raspberry mixture.
  • Beat 3 egg whites in a small bowl using an electric mixer on high speed until foamy. Gradually beat 1/3 cup white sugar into egg whites until stiff peaks form. Spread egg white mixture over lemon filling, completely sealing egg mixture onto edges of crust.
  • Bake in the preheated oven until meringue is golden brown, 15 to 20 minutes. Cool pie to room temperature on a wire rack, about 30 minutes. Refrigerate pie until completely chilled, about 3 hours.

Nutrition Facts : Calories 312 calories, Carbohydrate 51.5 g, Cholesterol 80.6 mg, Fat 10.6 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 3.4 g, Sodium 159.4 mg, Sugar 34.4 g

RASPBERRY MERINGUES



Raspberry Meringues image

As rosy pink as Santa's cheeks, these merry meringue cookies are drizzled with dark chocolate and almost too pretty to eat. Pecans add a nice crunch to these chewy treats. They lend a "berry" festive touch to my Christmas cookie tray.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 7-1/2 dozen.

Number Of Ingredients 10

3 large egg whites
3 tablespoons plus 1 teaspoon raspberry gelatin powder
3/4 cup sugar
1 teaspoon white vinegar
1/8 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup finely chopped pecans
TOPPING:
1/4 cup semisweet chocolate chips
1 teaspoon shortening

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Beat eggs whites until soft peaks form. Gradually add gelatin, beating until combined. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in vinegar and salt. Fold in chocolate chips and nuts., Drop by rounded teaspoonfuls onto parchment-lined baking sheets. Bake at 250° for 20-25 minutes or until firm to the touch. Turn oven off; leave cookies in the oven with door ajar for about 1-1/2 hours or until cool. , In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies.

Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

RASPBERRY MERINGUE PIE



Raspberry Meringue Pie image

Provided by Food Network

Categories     dessert

Time 2h30m

Number Of Ingredients 9

8 egg whites
8 ounces granulated sugar
1-ounce raspberry powder
8 ounces confectioners' sugar
1 tablespoon balsamic vinegar
1/4 cup heavy cream
1/4 cup creme fraiche
1/4 cup dulce de leche (available at specialty stores)
Fresh raspberries, for garnish

Steps:

  • In a stainless steel mixing bowl, whip the egg whites, whip to frothy. Continue whipping and stream in the granulated sugar. Whip to firm peaks. With a plastic spatula, fold in the pre-sifted raspberry powder and confectioners' sugar. Fold in vanilla extract and balsamic vinegar.
  • Spoon meringue into a piping bag fitted with desired piping tube. Pipe on parchment paper to desired disc shape. Place in a preheated 200 degree oven and bake for 2 hours.
  • Whip the heavy cream and creme fraiche to firm peak. Fold in the dulce de leche. Fill meringue tart shell. Top with fresh picked berries.

RASPBERRY-RIPPLE MERINGUE



Raspberry-Ripple Meringue image

Pink swirls of raspberry wind their way through this cloudlike meringue topped with whipped cream and more berries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h

Number Of Ingredients 8

10 ounces raspberries (2 cups)
3/4 cup plus 1 teaspoon sugar
1/2 teaspoon fresh lemon juice
1 tablespoon cornstarch
1/2 teaspoon cream of tartar
3 large egg whites, room temperature
Coarse salt
Unsweetened whipped cream, for serving

Steps:

  • Preheat oven to 200 degrees. Trace an 8-inch circle onto a piece of parchment paper. Turn over paper and place on a baking sheet. In a food processor, puree half the raspberries, 1 teaspoon sugar, and lemon juice until smooth. With a rubber spatula, press mixture through a fine-mesh sieve into a medium bowl. Discard solids and set sauce aside. In a small bowl, whisk together 3/4 cup sugar and cornstarch.
  • In a large bowl, using an electric mixer, beat cream of tartar, egg whites, and pinch of salt on high until foamy. Reduce speed to low and add sugar mixture in 3 additions, beating on high 30 seconds after each addition. Scrape down bowl and beat on high until stiff peaks form, 3 to 4 minutes.
  • Add 2 tablespoons raspberry sauce to meringue, but do not stir. With rubber spatula, mound meringue (it will ripple as you scoop) onto prepared parchment on sheet, using circle as a guide.
  • Bake meringue until crisp and dry on outside, about 1 hour 50 minutes. Turn off heat and let meringue dry in oven, 1 hour. Remove from oven and let cool completely on sheet on a wire rack. To serve, gently peel meringue from parchment and transfer to a platter. Top with whipped cream and remaining raspberry sauce and raspberries.

Nutrition Facts : Calories 104 g, Fiber 2 g, Protein 1 g

RASPBERRY-AND-MERINGUE "MESS"



Raspberry-and-Meringue

Let raspberries shine in this simple summer dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 15m

Number Of Ingredients 4

2 cups heavy cream
1 package (5 ounces) meringues, crumbled
1 1/2 cups (6 ounces) raspberries
3 tablespoons Berry Puree, using raspberries

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.

ALMOND-RASPBERRY MERINGUE BARS



Almond-Raspberry Meringue Bars image

These chewy, delicious bars also have a touch of coconut.

Provided by Dinah

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h5m

Yield 36

Number Of Ingredients 10

1 cup butter, softened
1 egg
½ cup packed brown sugar
7 ounces almond paste
½ teaspoon almond extract
2 cups all-purpose flour
¾ cup seedless red raspberry jam
3 egg whites
½ cup white sugar
½ cup flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with greased aluminum foil.
  • To make the Crust: In a large bowl, mix together the butter, almond paste, and brown sugar until smooth. Beat in one egg and the almond extract. Mix in the flour and stir until well blended.
  • Bake 20 to 25 minutes, or until golden. Cool slightly, and spread the raspberry preserves over the crust.
  • In a large glass or metal bowl, whip egg whites until they form soft peaks. Gradually beat in 1/2 cup sugar until peaks become stiff. Spread the meringue over the jam and sprinkle with coconut.
  • Bake 15 to 20 minutes, or until firm. Let cool on wire racks. Lift foil from pan and cut bars with a sharp knife.

Nutrition Facts : Calories 143.9 calories, Carbohydrate 18.9 g, Cholesterol 18.7 mg, Fat 7.1 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 47.3 mg, Sugar 10.4 g

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