Looking for Raspberry-Lime Meringues Recipe

[pcbrandy]

If anyone has the raspberry-Lime Meringues recipe they could share? I saw it on the cover of our planner. It looks delicious! I want to try it! Anyone tried it? Thank you in advance!!! Brandy

 

[adventurechef]

This recipe is in the new Stoneware Inspirations Cookbook - I'll try to scan it or something for you. It does look yummy! I'll have to try it too.

 

[adventurechef]

Here's the recipe!Raspberry-Lime Meringues

Prep Time: 20 mins
Bake Time: 1 hour, 30 mins
Cool Time: 2 hours or overnight

Meringue Shells:
2 large egg whites, room temperature
1/8 tsp cream of tartar
1/3 cup granulated sugar

Sauce and Filling:
1 lime
3 scoops (3/4 cup) raspberry sorbet, divided
1 kiwi, peeled, sliced and quartered

1. Preheat oven to 200F. Cut a small piece of Parchment Paper to cover bottom of Small Bar Pan. Draw two 3-inch squares with pencil on Parchment Paper, spacing evenly. Turn paper over and line bottom of pan.

2. For meringue shells, in Classic Batter Bowl, beat egg white on high speed of electric mixer until very foamy, about 20 seconds. Add cream of tartar and continue to beat until soft peaks form, about 1 minute. (Tips of peaks will curl down when beaters are lifted.) While continuously beating on high speed, gradually add sugar in a slow, steady stream. (Do not add all of the sugar at once.) Continue beating on high speed until sugar is dissolved, 3-4 minutes. (Tips of peaks will remain upright when beaters are lifted.)

3. Attach open star tip to Easy Accent Decorator; fill with meringue mixture. Pipe meringue mixture onto squares on parchment paper, filling in squares to form bases for shells. (Bases should be about 1/2 inch thick.) Pipe 2-3 rows of meringue mixture onto edges of squares, building up sides to form shells. Bake 1 hour, 30 minutes or until dry. (Meringue shells will not brown.) Turn oven off. Cool shells in oven with oven door closed at least 2 hours or overnight.

4. For sauce, finely grate lime using Microplane Adjustable Grater to measure 1/2 teaspoon zest. Place 1 scoop (1/4 cup) of sorbet in Prep Bowl; microwave on HIGH 20-30 seconds or until melted. Stir in lime zest. Place meringue shells on serving plates. Fill each shell with half of the sauce and 1 scoop of the remaining sorbet using Ice Cream Dipper. Top sorbet with sliced kiwi and serve immediately.

Yield: 2 servings
Nutrients per serving: Calories 260, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Carbohydrate 62g, Protein 4g, Sodium 55mg, Fiber 3g.
Diabetic exchanges per serving: 1 starch, 3 fruit (4 carb)


Cook's Tips

For best results, chose a cool, dry day for making meringue shells.

While eggs are still cold, separate with the Egg Separator that conveniently attaches to the Classic Batter Bowl. Eggs separate best when at refrigerated temperature, but egg whites beat to their fullest volume at room temperature. Don't let even a speck of yolk get into the whites, or they will not beat properly.

For a beautiful garnish, dip a slice of lime into sugar to coat edges and twist.

 

[pcbrandy]

Thank you Thank you Thank youThank you soooo much!!! You are a blessing!!! Thank you again!
Brandy

 

[Staci]

Hi Brandy,I am a fellow Pampered Chef consultant and I am happy to share the raspberry-Lime Meringues recipe with you! It's a delicious and refreshing treat that is perfect for summer. I have personally tried it and it was a hit with my family and friends. Here's the recipe:Ingredients:
- 3 large egg whites
- 1/4 tsp cream of tartar
- 3/4 cup granulated sugar
- 1/4 tsp raspberry extract
- Zest of 1 lime
- 1/4 cup finely chopped fresh raspberries
- 1/4 cup powdered sugar, for dustingInstructions:
1. Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. In a clean and dry mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
3. Gradually add in the granulated sugar and continue beating until stiff peaks form.
4. Gently fold in the raspberry extract, lime zest, and chopped raspberries.
5. Drop spoonfuls of the meringue mixture onto the prepared baking sheet, leaving about an inch of space between each one.
6. Bake for 45 minutes, or until the meringues are crisp and dry to the touch.
7. Turn off the oven and leave the meringues inside to cool for an additional 30 minutes.
8. Dust with powdered sugar before serving.I hope you enjoy this recipe as much as I do! Happy baking!Best regards,