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Gallery Raspberry-Ripple Meringue Recipe Summary prep: 10 mins total: 3 hrs Servings: 8
Ingredients Ingredient Checklist 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
Cook’s Notes For miniature versions, drop the meringue in 2-inch mounds onto two parchment-lined baking sheets; bake 1 hour. Turn off heat and let meringues dry in oven, 30 minutes. Change it up: Swap 2 cups blackberries for the raspberries.
Gallery Raspberry-Ripple Meringue
Recipe Summary prep: 10 mins total: 3 hrs Servings: 8
Gallery
Raspberry-Ripple Meringue
Raspberry-Ripple Meringue
Raspberry-Ripple Meringue
Recipe Summary prep: 10 mins total: 3 hrs Servings: 8
Recipe Summary
prep: 10 mins total: 3 hrs
Servings: 8
prep: 10 mins
total: 3 hrs
prep:
10 mins
total:
3 hrs
Servings: 8
8
Ingredients
Ingredients
- 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
Directions
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.
Cook’s Notes For miniature versions, drop the meringue in 2-inch mounds onto two parchment-lined baking sheets; bake 1 hour. Turn off heat and let meringues dry in oven, 30 minutes. Change it up: Swap 2 cups blackberries for the raspberries.
Cook’s Notes
For miniature versions, drop the meringue in 2-inch mounds onto two parchment-lined baking sheets; bake 1 hour. Turn off heat and let meringues dry in oven, 30 minutes. Change it up: Swap 2 cups blackberries for the raspberries.
Reviews
Add Rating & Review 55 Ratings 5 star values: 10 4 star values: 21 3 star values: 17 2 star values: 6 1 star values: 1
Reviews
Add Rating & Review 55 Ratings 5 star values: 10 4 star values: 21 3 star values: 17 2 star values: 6 1 star values: 1
Add Rating & Review
55 Ratings 5 star values: 10 4 star values: 21 3 star values: 17 2 star values: 6 1 star values: 1
55 Ratings 5 star values: 10 4 star values: 21 3 star values: 17 2 star values: 6 1 star values: 1
55 Ratings 5 star values: 10 4 star values: 21 3 star values: 17 2 star values: 6 1 star values: 1
5 star values: 10 4 star values: 21 3 star values: 17 2 star values: 6 1 star values: 1
All Reviews for Raspberry-Ripple Meringue
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Raspberry-Ripple Meringue
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
