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Title: Raspberries and Meringues in Cream
Categories: Dessert
Yield: 6 Servings
| BERRIES | ||
| 2 | c | Ripe raspberries |
| Sugar - to taste | ||
| Whipped cream (see below) | ||
| 12 | 2 inch meringues, cut into | |
| Bitesize pieces (see below) | ||
| MERINGUES-MAKES 28 | ||
| 2 | Extra Large egg whites, | |
| Warmed in shells in hot | ||
| Water before separating | ||
| 1/4 | ts | Cream of tartar |
| 6 | tb | Granulated sugar |
| 1 | ts | Pure vanilla extract |
| 1/2 | c | Sifted confectioners sugar |
| WHIPPED CREAM | ||
| 2 | c | Chilled whipping (heavy) |
| Cream | ||
| 2 | tb | Sugar |
| 2 | ts | Pure vanilla extract |
Berries
Reserve 6 perfect berries. An hour or so before serving, mash remaining berries with a fork. Blend in sugar (not too much). At serving time, fold berry mixture into whipped cream until blended, then blend in meringue pieces. Turn at once into chilled dishes and top with reserved berries.
Meringues
*This recipe makes twice as many meringues than needed for this dessert, so it can easily be cut in half if you do not want to store extras.
Cover large baking sheet with foil shiny side down. Preheat oven to 225 degrees.
Beat egg whites with cream of tartar on medium speed until soft peaks form, about one minute. Beating on high speed gradually take three minutes to add the granulated sugar. Add vanilla and beat another minute.
NOTE- BEATING SPEEDS ARE FOR PORTABLE MIXER FOR STANDARD UPRIGHT MIXER USE ONE NOTCH LOWER.
Sprinkle confectioners sugar over bowl. Blend in with rubber spatula, using about 12 strokes. Immediately drop on baking sheet by rounded tablespoon into mounds one inch apart. Bake in center of oven for one hour. Turn off oven, prop door open an inch and leave from four hours or overnight. Meringues will be thoroughly crunchy, although they may be cracked.
When air is dry, store meringues in cool place - where damp or humid store in tightly closed tin. Meringues keep fresh several weeks.
Whipped Cream
Blend all ingredients and beat until firm. Do NOT overbeat. CReam may be covered and chilled 3 to 4 hours. Before serving, whisk briefly to reblend.
This dessert is versatile. It can be served at the end of an elegant dinner in broad wine glasses, or passed in pottery bowls to end a rustic supper.
To hold their crunch the meringues for this must be dense and the dessert served immediately after assembly.
Washington Post July 13, 1994; Sylvia Thompson
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
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