Meringues With Cassis And Raspberries Recipes

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MERINGUES WITH CASSIS AND RASPBERRIES



Meringues with Cassis and Raspberries image

Provided by Ina Garten

Categories     dessert

Time 15m

Yield 6 servings

Number Of Ingredients 6

1 1/2 cups heavy cream
4 1/2 tablespoons sugar
4 1/2 tablespoons Cassis
3/4 teaspoon pure vanilla extract
6 meringue shells
2 half pints fresh 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.

COCOA MERINGUES WITH BERRIES



Cocoa Meringues with Berries image

Meringues can be challenging on a humid day, but if you're really craving one, meringues can be purchased at your favorite bakery. Add this sweet sauce, and you're all set! -Raymonde Bourgeois, Swastika, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 2 servings.

Number Of Ingredients 15

1 large egg white
1/8 teaspoon cream of tartar
Dash salt
3 tablespoons sugar, divided
1 tablespoon baking cocoa
1/4 teaspoon vanilla extract
2 tablespoons finely chopped bittersweet chocolate
BERRY SAUCE:
2 tablespoons sugar
1 teaspoon cornstarch
2 tablespoons orange juice
1 tablespoon water
1/2 cup fresh or frozen blueberries, thawed
1/2 cup fresh or frozen raspberries, thawed
Grated orange zest, optional

Steps:

  • Place egg white in a small bowl; let stand at room temperature for 30 minutes. , Preheat oven to 275°. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in 2 tablespoons sugar. , Combine cocoa and remaining sugar; add to meringue with vanilla. Beat on high until stiff glossy peaks form and sugar is dissolved. Fold in chopped chocolate., Drop 2 mounds onto a parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake until set and dry, 50-60 minutes. Turn oven off; leave meringues in oven for 1 hour., In a small saucepan, combine sugar, cornstarch, orange juice and water. Bring to a boil; cook and stir 1 minute or until thickened. Remove from heat; stir in berries. Cool to room temperature. Spoon into meringues. If desired, top with grated orange zest.

Nutrition Facts : Calories 215 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 46g carbohydrate (41g sugars, Fiber 3g fiber), Protein 3g protein.

RASPBERRIES AND CHAMBORD IN MERINGUE



Raspberries and Chambord in Meringue image

I asked my daughter for some of her Chambord recipes and she gave me this. She got it off the internet but can't remember the web site. I love meringues -- we make them here at the home with Splenda. It makes a beautiful dessert and not that difficult to make. When making meringues it is not a smart idea to do so in damp, rainy weather.

Provided by Manami

Categories     Dessert

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 6

1 pint fresh raspberries or 12 ounces thawed frozen raspberries
1/3 cup sugar
1 1/4 cups Chambord raspberry liquor
2 egg whites, room temperature
1/8 teaspoon cream of tartar
1/2 cup sugar

Steps:

  • RASPBERRY FILLING:.
  • Combine raspberries, sugar, and Chambord and set aside.
  • HOW TO MAKE MERINGUES:.
  • Beat egg whites until frothy. Add cream of tartar, beat well. Add sugar, two tablespoons at a time, beating well after each addition.
  • Continue beating until glossy and very stiff peaks are formed.
  • Using a spoon or pastry tube, shape meringue into nests on parchment-lined baking sheet. Make each nest about 2-1/2" wide and 1-1/2" high. With a spoon, make a well in center of each nest.
  • Bake in low oven, 250ºF degrees for 50-60 minutes until meringues are firm and dry.
  • Remove from paper and cool on wire racks.
  • Fill with equal amounts of raspberry filling.
  • Enjoy.

Nutrition Facts : Calories 105.3, Fat 0.3, Sodium 14.1, Carbohydrate 25.6, Fiber 2.5, Sugar 22.6, Protein 1.4

FRESH RASPBERRY MERINGUES



Fresh Raspberry Meringues image

I haven't made these yet, but I wanted to post this so I can definitely find the recipe when I need it. These are a little different from the others already posted here because they call for fresh raspberries instead of preserves or gelatin powder. I have accounted for the minimum 2 hours of drying time in the cook time, but these may be left in the oven to dry overnight if you prefer.

Provided by Muffin Goddess

Categories     Dessert

Time 4h20m

Yield 30 cookies, 15 serving(s)

Number Of Ingredients 5

1 cup fresh raspberry (unsweetened frozen may be used instead)
1/2 cup sugar
1/2 teaspoon vanilla extract
1/8 teaspoon cream of tartar
2 large egg whites, at room temp

Steps:

  • Preheat oven to 170°F, or the lowest setting on your oven that is closest to this temperature. Move your oven rack to the top third of the oven. Line a cookie sheet with parchment paper or a silicone baking mat.
  • Combine raspberries and sugar in a small saucepan over medium-high heat. Stir often, crushing berries with the back of a wooden spoon as they cook. As soon as the rasberry mixture becomes syrupy, remove the pan from the heat. Strain the berry mixture through a fine-mesh sieve into a measuring cup, pressing down on the berries with a rubber spatula to extract all the juices. You should have about 1/2 cup of raspberry sauce. Discard the seeds and stir the vanilla extract into the sauce. Allow to cool for 10 minutes before proceeding.
  • Place egg whites in a mixing bowl and sprinkle the cream of tartar over them. Use a mixer to beat the egg whites until they hold stiff peaks.
  • Stir the cooled raspberry sauce, then gently fold 1/3 of the sauce into the beaten egg whites. Repeat two more times with the remaining 2/3 of the raspberry sauce.
  • Spoon meringue into a gallon-size zip-top baggie, forcing the mixture to one corner of the bag. Snip about 1/4" from the corner of the bag so meringues can be piped onto the prepared pan. Pipe out 1 1/2 inch swirled circles onto baking sheet, making sure that the meringues don't touch. If you prefer, meringues can be gently scooped and dropped by rounded teaspoonfuls instead of piping.
  • Bake for 2 hours at 170°F, rotating the baking sheet after 1 hour so they will dry evenly. When done, the meringues should not have any browning, and they should be dark pink in color.
  • Turn off the oven and allow meringues to remain in the oven for at least two hours to finish drying, or you can leave them in the oven overnight.
  • Meringues can be stored in an airtight container for 5 days, or they can be frozen for up to one month. If frozen, allow to thaw to room temp before serving.

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.

MERINGUES WITH FRESH BERRIES



Meringues with Fresh Berries image

Juicy ripe berries and a dollop of light cream fill these cloudlike meringue desserts. When I double this recipe to serve friends, they always rave about it. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 2 servings.

Number Of Ingredients 9

2 large egg whites
1/8 teaspoon cream of tartar
Dash salt
1/4 cup sugar
1/4 teaspoon vanilla extract
1 cup mixed fresh berries
1/2 teaspoon sugar, optional
1/3 cup sour cream
1/8 to 1/4 teaspoon rum extract

Steps:

  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla., Drop meringue into two mounds on a parchment-lined baking sheet. Shape into 3-1/2-in. cups with the back of a spoon. , Bake at 225° until set and dry, 1 to 1-1/4 hours. Turn oven off; leave meringues in oven for 1 hour. Remove to wire racks to cool. , In a small bowl, combine berries and, if desired, sugar; let stand for 5 minutes. Combine sour cream and extract; spoon into meringue shells. Top with berries. ,

Nutrition Facts : Calories 222 calories, Fat 7g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 149mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.

STRAWBERRIES WITH CASSIS



Strawberries with Cassis image

Categories     Liqueur     Milk/Cream     Berry     Dairy     Fruit     Dessert     No-Cook     Valentine's Day     Quick & Easy     Strawberry     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 20

Number Of Ingredients 6

6 1-pint baskets strawberries, hulled and halved or quartered (depending on size of berries)
1 1/4 cups crème de cassis liqueur
1/3 cup sugar
2 tablespoons fresh lemon juice
3 cups chilled whipping cream
3 tablespoons powdered sugar

Steps:

  • Combine first 4 ingredients in large bowl. Let stand at room temperature 1 hour, stirring occasionally. (Can be prepared 3 hours ahead. Refrigerate.)
  • Whip cream and powdered sugar in large bowl until stiff peaks form. Spoon 2/3 cup berries and some juices into each of 20 balloon glasses. Top each with spoonful of whipped cream and serve.

MERINGUE CAKE WITH WHIPPED CREAM AND RASPBERRIES



Meringue Cake with Whipped Cream and Raspberries image

Meringue is not difficult to make, and this fresh-tasting dessert makes them well worth the time involved!

Provided by Ben S.

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Yield 10

Number Of Ingredients 10

1 cup confectioners' sugar
½ cup granulated sugar, plus
1 tablespoon granulated sugar
1 tablespoon cornstarch
4 large egg whites, at room temperature
½ teaspoon cream of tartar
2 cups heavy cream
1 teaspoon vanilla extract
1 pint fresh raspberries
NOTE: You will need parchment paper for this recipe.

Steps:

  • The night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees.
  • Line a lipped cookie sheet (approximately 12 by 18 inches) with parchment paper. Trace two side-by-side rectangles - about 5 inches by 12 or 13 inches - on the paper. Crumple the paper, then smooth it out again and line the bottom of the pan.
  • Whisk together confectioner's sugar, 1/2 cup granulated sugar and cornstarch. Set aside.
  • In the bowl of a mixer, beat egg whites and cream of tartar until they turn from foamy to white and beaters just start to leave a trail. On low speed, add sugar mixture, a heaping tablespoon at a time. Increase speed to medium-high and beat to the consistency of marshmallow cream, 2 to 3 minutes longer.
  • Just before forming meringues, flick water onto parchment with fingertips. Divide meringue in half, spooning two or three mounds down each traced rectangle. Use a rubber spatula, or a cake decorator's metal offset spatula, to fill in and even out rectangles.
  • Set meringues in oven, close door and turn oven off (but leave oven light on). Let meringues dry overnight. Remove, then carefully set a wire rack or cookie sheet over meringues. Invert; peel off parchment and turn right side up. (It's OK if edges chip.) Wrap in foil and set aside until ready to proceed.
  • No more than two hours before serving, whip cream to soft peaks, beating in remaining sugar and the vanilla. Set one meringue on a platter. Spread with half the cream and sprinkle on half the berries. Repeat with remaining meringue, cream and berries. Refrigerate, uncovered, until ready to serve.

Nutrition Facts : Calories 282.9 calories, Carbohydrate 29.7 g, Cholesterol 65.2 mg, Fat 17.8 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 11 g, Sodium 40.6 mg, Sugar 25.2 g

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