German Raspberry Meringue Dessert Recipes

RASPBERRY MERINGUES

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.

GERMAN RASPBERRY-MERINGUE DESSERT

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.

RASPBERRY-FILLED MERINGUE TORTE

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.

RASPBERRY-AND-MERINGUE "MESS"

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.

GERMAN RASPBERRY-MERINGUE DESSERT

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.

OVERNIGHT RASPBERRY (OR STRAWBERRY) MERINGUE TORTE

Steps:

• Preheat oven to 450°F.
• Beat egg whites in a large bowl with mixer at medium speed until foamy. Add the cream of tartar and beat for 1 minute. Gradually add the sugar, 1 tablespoon at a time, beating until well blended (about 8 minutes). Add vanilla extract. Increase mixer speed to high and beat for 5 minutes or until soft peaks form. (Do not underbeat).
• Coat the inside of a 10-inch springform pan with butter, and add meringue, spreading evenly. Break air pockets by cutting through meringue with a knife.
• Place pan in 450°F oven. Turn the oven off, and cool in closed oven for at least 24 hours.
• Drain the raspberries, reserving 1/4 cup liquid. Place raspberries in a food processor, and process until smooth. Press raspberry mixture through a fine sieve into a bowl to measure 1 1/4 cups. Discard solids. Stir in the reserved raspberry liquid.
• Spoon cooled meringue into bowls. Drizzle with raspberry mixture, and top with whipped topping. (Each serving is about 1 cup meringue, 1 1/2 tablespoons raspberry mixture, and 1 1/2 tablespoons whipped topping).

RASPBERRY MERINGUE GATEAU

Steps:

• Preheat oven to 350°F Grease two 8 inch pans and line the bottoms with waxed paper.
• Whisk the egg whites in a large bowl until they hold stiff peaks, then gradually whisk in the superfine sugar one tablespoon at a time, whisking after each addition.
• Continue whisking the meringue for 1-2 minutes, until very stiff, then fold in the vanilla extract, vinegar and ground hazelnuts.
• Divide the meringue mixture between the prepared cake pans and spread level. Bake for 50-60 minutes, until crisp. Remove the meringues from the pans and let them cool on wire racks.
• While the meringues are cooling, make the sauce. Process the raspberries with the confectioner's sugar and orange liqueur in a blender or food processor, then press the puree through a fine sieve to remove any seeds. Chill the sauce until ready to serve.
• Whip the cream until it forms soft peaks, then gently fold in the raspberries. Sandwich the meringue rounds together with the raspberry cream.
• Dust the top of the gateau with confectioner's sugar. Decorate with mint sprigs and serve with the raspberry sauce.

GERMAN RASPBERRY-MERINGUE DESSERT

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.

RASPBERRY-RIPPLE MERINGUE

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.

BLUSHING MAID - GERMAN RASPBERRY DESSERT

Steps:

• Thaw the raspberries a little (they should not become too soft!).
• Process the pumpernickel or bread to coarse crumbs, mix with chopped chocolate and put into glass bowl and soak with schnaps or juice.
• Whip cream until stiff.
• Cream yoghurt with the sugar and vanilla (or vanilla sugar).
• Fold in whipped cream.
• Pour yoghurt cream over soaked bread crumbs.
• Top with raspberries and refrigerate for one hour or so (it tastes better if it's a bit soaked through).

GERMAN RASPBERRY-MERINGUE DESSERT

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.

RASPBERRY MERINGUE BARS

Steps:

• preheat oven to 325*.grease a 13x9" pan --
• beat butter and brown sugar in a medium bowl.till light and fluffy -- add 1 egg, beat till blended.
• stir in flour until well combined.
• pat dough evnly in pan.and bake for 20 minutes.
• remove from oven and spread solo almond filling over crust.
• to prepare meringue topping:.
• beat egg whites in medium bowl at high speed till stiff and glossy -- add sugar gradually and beat.fold in coconut and almonds.
• spread over filling.return to oven and bake 20 minutes or meringue topping is lightly browned.
• cool completely in pan on wire rack.

RASPBERRY MERINGUE COOKIE BARS

Steps:

• Combine flour, powdered sugar and butter. Press into a 13x9 pan. Bake at 350 for 10 minutes. Spread softened jam on top.
• Beat egg whites until stiff (room temp whites stiffen better). Slowly beat in 1/2 Cup Sugar. Spread on top. Bake an additional 25 minutes.