Raspberry Ripple Meringue Recipes

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.

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.

Steps:

• Heat oven to 140C/120C fan/gas 1 and line 2 large baking sheets with baking parchment. First, set up your piping bags. You will need 3 disposable piping bags for the 3 flavours. Using a wet paintbrush, paint lines of undiluted food colouring along the inside of the piping bags. Be quite generous, because you want bold colours. Wash the brush well between each colour so they don't mix. Snip off the end of 1 bag and drop in an extra-large round piping nozzle, then put the bags to one side.
• Tip the egg whites into a large mixing bowl or table-top mixer - make sure it's grease-free before you start. Whisk the eggs with an electric hand whisk or in your mixer, until they hold soft peaks. Begin adding the sugar 1 tbsp at a time, whisking continuously, until you have a thick and glossy meringue, which will hold up in a stiff peak on the end of the whisk. Divide the meringue into 3 bowls and swirl through your chosen flavourings (to correspond to the piping bag colours). You want to achieve a marbled effect rather than thoroughly mixing it all in.
• Put the piping bag fitted with your nozzle into a tall glass or jug and roll the piping bag down over the lip of the jug to hold it in place. Fill the bag with the correct flavoured meringue to match the colour in the bag. Lift up and twist the end to seal.
• Hold the piping bag about 2cm vertically above the baking tray. Apply an even pressure to the bag, slowly lifting the bag as you squeeze, to make a smooth round meringue, approximately 6cm wide. To finish with a nice peak at the top, push down a little on the mixture then quickly pull the nozzle away.
• Continue until all the mixture in the bag is used up, leaving enough room for the meringues to spread a little. Quickly remove the nozzle, wash it and dry well, then drop in the next piping bag. Continue with the remaining mixtures until it they are all used up and you have 2 trays covered with 3 colours of meringues.
• Bake for 1 hr, turning the heat down to 120C/100C fan/gas ½ for the final 30 mins. Remove from the oven and cool on wire racks while you make another batch of meringues with the remaining 3 flavours, if you like. Can be made up to a week ahead and kept in an airtight container, or serve with our flavoured creams (see tips, below).

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.

Steps:

• For the crust, whirl biscuits and melted butter in a food processor until a chunky crumb develops. Then dump the buttery cookie crumble into a springform pan, spreading the mixture evenly over the bottom and pushing it up against the edges so a nice crust develops.
• For the ripple, combine raspberries, sugar, and water in a pot over medium heat. Bring the mixture to a steady simmer, and let it bubble for 20-40 minutes, stirring occasionally, until the raspberries break down and it thickens into a cohesive sauce.
• For the filling, whisk together cream cheese and condensed milk, adding the extract along the way. Whisk until the ingredients are combined and the mixture is smooth. Pour the filling over the crust, spreading it evenly. Then add several dabs of the raspberry mixture on top. Run a couple of toothpicks or a skewer through the filling, from raspberry dab to raspberry dab, creating swirls throughout.
• Refrigerate for at least 3 hours.
• Enjoy!

Steps:

• Mash 150g of the raspberries, pass through a sieve into a bowl, discarding seeds, and set aside. Line a 1 litre loaf tin with cling film. Whisk eggs and sugar continuously over a bowl of barely simmering water, until doubled in volume and thick (an electric whisk is ideal). Remove bowl from heat. Continue to whisk until completely cool; the whole process will take about 10 mins.
• Whisk the cream until just thick. Fold the egg mix into the cream until completely combined, then fold in the meringue. Pour the raspberry purée over the mix in a zigzag, then gently pour into the lined loaf tin. Freeze for minimum 4 hrs and serve in slices with the remaining whole raspberries.

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.

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.