Raspberrymeringues Recipes

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RASPBERRY MERINGUES

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



Raspberry Meringues image

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.

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

FRESH RASPBERRY MERINGUES

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



Fresh Raspberry Meringues image

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.

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

ALMOND-RASPBERRY MERINGUE BARS

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



Almond-Raspberry Meringue Bars image

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

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

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



Raspberry Meringues image

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

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

RASPBERRY CHOCOLATE CHIP MERINGUES

I received this recipe from an e-mail group I belong to. You can substitute white chocolate chips if you would like. As an alternative to dropping by teaspoon, you can pipe small mounds on the parchment paper. This will make them relatively the same size.

Provided by Dreamgoddess

Categories     Gelatin

Time 1h

Yield 6 dozen

Number Of Ingredients 6



Raspberry Chocolate Chip Meringues image

Steps:

  • Preheat the oven to 250 degrees.
  • Combine the egg whites and salt in a bowl; beat until frothy.
  • Gradually add in the gelatin and sugar; beat until each addition is dissolved.
  • Beat until soft peaks form; add the vinegar and combine well.
  • Fold in the chocolate chips.
  • Using a teaspoon, drop mounds onto a baking sheet lined with parchment paper.
  • Bake at 250 degrees for 25 minutes; turn off the oven.
  • Leave the cookies in the oven with the door closed until the cookies are firm and dry to the touch.
  • This should take at least 20 additional minutes.

3 egg whites
1/4 teaspoon salt
3 1/2 teaspoons raspberry gelatin powder
3/4 cup sugar
1 teaspoon white vinegar
1 cup mini chocolate chip

RASPBERRY-CHOCOLATE CHIP MERINGUES

With their airy texture, pretty pink color and sweet-tangy flavor, these chocolate-dipped and raspberry-dusted meringues are true showstoppers! But don't let their impressive look intimidate you. All you really need to make this recipe is a hand mixer and these easy-to-follow directions from the Betty Crocker™ Test Kitchens. Once you get down to it, we think you'll find that transforming a bowl full of wet ingredients into cumulus-grade fluff is a delightful way to play mad scientist-with an absolutely delicious payoff!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h45m

Yield 60

Number Of Ingredients 9



Raspberry-Chocolate Chip Meringues image

Steps:

  • Place oven racks in upper and lower third of oven. Heat oven to 250°F. Line 2 large cookie sheets with cooking parchment paper.
  • In food processor, place raspberries; cover and process until finely ground. Remove 1 teaspoon for decoration; set aside.
  • In large bowl, beat egg whites, cream of tartar and vanilla with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff, glossy peaks form and sugar is almost dissolved, 5 to 8 minutes, scraping side of bowl occasionally. Do not underbeat. Add remaining ground raspberries and food color; beat at high speed to blend. Fold 1 cup miniature chocolate chips into mixture.
  • Fit large decorating bag with large round piping tip. Spoon half of the mixture into bag. Pipe 1 1/2-inch high with 1 1/2-inch base mounds 1 inch apart on cookie sheet. Repeat filling decorating bag and piping with remaining meringue mixture.
  • Place both cookie sheets in oven. Bake 15 minutes. Rotate pans to different racks and turn from front to back. Bake 15 minutes more. Turn off oven; leave meringues in oven with door closed 30 minutes. Remove from oven. Sprinkle over tops of meringues the remaining 1 teaspoon ground raspberries. Place pans on cooling racks; continue to cool at room temperature, about 2 hours. Remove from parchment paper; place meringues on cookie sheets that have been lined with new cooking parchment paper.
  • In small microwavable bowl, microwave 1 1/2 cups dark chocolate chips and shortening uncovered on High 60 seconds. Stir, continue to microwave in 15-second increments until mixture can be stirred smooth. Working with one meringue at a time, dip bottom into melted chocolate. Slide bottom of meringue on edge of bowl to remove excess. Return to lined cookie sheet. Repeat with remaining meringues. Let stand about 3 hours or until chocolate is set. Store covered in airtight container in single layer.

Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Meringue, Sodium 0 mg, Sugar 7 g, TransFat 0 g

1 package (1.25 oz) freeze-dried raspberries
4 egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
1 cup sugar
1/8 teaspoon red liquid food color
1 cup miniature semisweet chocolate chips
1 1/2 cups dark chocolate chips
5 teaspoons shortening

RASPBERRY-RIPPLE MERINGUE

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



Raspberry-Ripple Meringue image

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

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

RASPBERRY-AND-MERINGUE "MESS"

Let raspberries shine in this simple summer dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 15m

Number Of Ingredients 4



Raspberry-and-Meringue

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.

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

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