Raspberry & Almond Meringue Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Almond Meringue
4 egg whites at room temperature
pinch of salt
1 cup white sugar
1 tsp. vanilla
½ tsp. vinegar
1 cup ground almonds
Filling & Topping
2 cups whipping cream
2 T. icing sugar
3 T. amaretto or ½ tsp. almond extract
20 oz. bag frozen raspberries without sugar (thawed and drained)
4 T. toasted slivered almonds
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Directions: |
Directions:1. Preheat oven to 275 F.
2. Beat egg whites with salt until soft peaks form, continue beating and sprinkle on sugar one tablespoon at a time.
3. Beat until egg whites are stiff and shiny.
4. Beat in vanilla and vinegar. Fold in ground almonds.
5. Line 2 cookie sheets with foil and butter lightly.
6. Spread meringue in two solid circles about 10 inches.
7. Bake at 275 F for 1 hour.
8. Reduce heat 225 F & bake for 30 minutes or until firm.
9.Remove to cooling rack.
10. When cool, peel off foil.
11. For the filling and topping, whip cream until thick.
12. Add sugar & beat until stiff.
13. Fold in amaretto.
14. Place one meringue on a serving platter.
15. Top with ½ of the whipped cream.
16. Reserve ¼ of the nicest berries for the top. Spoon the rest over the whipped cream.
17. Place second meringue on top.
18. Spread the remaining whipped cream.
19. Just before serving place reserved berries on top & sprinkle with toasted almonds. |
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