Here’s a lovely dessert that your guests will think is almost too pretty to eat! I love the graceful heart shape of the raspberry meringue. —Mary Lou Wayman, Salt Lake City, Utah
Raspberry Meringue Hearts
Raspberry Meringue Hearts
Prep Time
30 min
Cook Time
35 min
Yield
6 servings
Ingredients
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- Dash salt
- 1 cup sugar
- 1/3 cup finely chopped almonds, toasted
- 1 teaspoon vanilla extract
- FILLING:
- 3 cups fresh or frozen unsweetened raspberries, thawed
- 1 teaspoon cornstarch
- 1/2 cup seedless raspberry jam
- 3 cups raspberry or lemon sorbet
- 1/3 cup sliced almonds, toasted
- Additional fresh raspberries, optional
Directions
- Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add sugar 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved. Fold in chopped almonds and vanilla.
- Preheat oven to 300°. Drop meringue into 6 mounds on a parchment-lined baking sheet. Shape into 4-in. hearts with the back of a spoon, building up the edges slightly. Bake for 35 minutes. Turn oven off; leave meringues in the oven for 1 to 1-1/2 hours.
- For filling, place raspberries in a food processor. Cover and process until blended. Strain, discarding seeds. In a small saucepan, combine the cornstarch, pureed raspberries and jam until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute or until thickened. Cool.
- To serve, spoon sauce into meringue hearts. Place scoop of sorbet on top. Sprinkle with sliced almonds. Garnish with fresh raspberries if desired.
Nutrition Facts
1 meringue with 1/2 cup sorbet and 1/4 cup sauce: 423 calories, 7g fat (0 saturated fat), 0 cholesterol, 53mg sodium, 89g carbohydrate (78g sugars, 6g fiber), 5g protein.
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