Soft Meringue Pillows With Raspberry Sauce Recipes

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.

FRESH RASPBERRY MERINGUES

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 MERINGUE KISSES

Steps:

• Preheat oven to 250 degrees.
• Beat egg whites and salt until foamy.
• Add gelatin and sugar gradually and beat until stiff and sugar is dissolved.
• Mix in vinegar and fold in chocolate chips.
• Drop tablespoonfuls on cookie sheet lined with brown paper.
• Bake for 25 minutes, then turn off the heat and leave the cookies in the oven for another 20 minutes.

MERINGUES WITH CASSIS AND 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.

SOFT MERINGUE PILLOWS WITH RASPBERRY SAUCE

Steps:

• Line a plate with plastic wrap. In a large bowl, using an electric mixer, beat egg whites and vanilla on medium-high speed until mixture forms soft peaks. With mixer running, add 1/3 cup sugar, about 1 tablespoon at a time; continue to beat until mixture forms stiff peaks. Using a flexible spatula, divide egg white mixture into quarters in mixing bowl.
• Fill a large skillet with 1 inch water and bring to a simmer over high heat. Reduce heat to medium-low so water is steaming but not simmering. Dip a large slotted spoon in cool water, then scoop up a quarter of the egg white mixture; with a flexible spatula, round the top and slide meringue off spoon into skillet. Repeat with remaining egg white mixture. Poach 4 minutes on one side. Gently flip over with slotted spoon, and poach meringues until firm to the touch, about 3 minutes more. With slotted spoon, transfer to prepared plate. Cover with another piece of plastic, sealing around the edge of plate, and refrigerate at least 15 minutes (or up to 1 day).
• Meanwhile, in a blender, combine raspberries and remaining 3 tablespoons sugar. Blend on high speed until smooth. Strain mixture through a fine-mesh sieve into a bowl, pressing on solids with a flexible spatula; discard solids. (Sauce can be covered and refrigerated up to 2 days.)
• To serve, divide raspberry sauce among four plates, top each with a meringue, and sprinkle with almonds.
• (Per Meringue)
• Calories: 152
• Fat: 1.6g (0.1g Saturated Fat)
• Protein: 4g
• Carbohydrates: 31.2g
• Fiber: 1.6g