Best Raspberries And Chambord In Meringue Recipes

RASPBERRY-AND-MERINGUE "MESS"

Steps:

• Chill a serving bowl in the freezer. In a large bowl, whip heavy cream until soft peaks form. Fold in meringues and 1 1/4 cups raspberries. Drizzle whipped cream with 2 tablespoons berry puree and lightly fold so the mixture has stripes of puree. Spoon into chilled bowl; top with remaining raspberries and berry puree.

RASPBERRIES AND CHAMBORD IN MERINGUE NESTS

Steps:

• Combine raspberries, sugar, and liquor. Set aside.
• Beat egg whites until frothy. Add cream of tartar and beat well.
• Add sugar, two tablespoons at a time, beating well after each addition.
• Continue beating until glossy and stiff peaks have formed.
• Using a spoon or pastry tube, shape meringue into nests on an unglazed paper-lined baking sheet.
• Make each nest about 2 ½ inches wide and 1 ½ inches high.
• With a spoon, make a well in the center of each nest.
• Bake at 250 degrees F for 50 to 60 minutes, until meringues are firm and dry.
• Remove from paper and cool on wire racks. Fill each well with raspberry filling.

RASPBERRY PIE WITH CHAMBORD

Steps:

• preheat oven to 375°. Prepare pastry for single crust pie. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12 inch circle. Wrap pastry circle around rolling pin, unroll into a 9 inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.
• For filling, in a large bowl mix granulated sugar and cornstarch. Add 5 cups raspberries and Chambord; toss gently to coat. If using frozen raspberries, let mixture stand about 45 minutes or until berries or partially thawed but still icy.. Transfer filling into pastry lined pie plate.
• To prevent over Browning, cover edges pie with foil. Bake for 30 minutes, or if frozen berries are used bake for 50 minutes. Remove foil. Bake for 25 to 30 minutes more or until pastry is golden and filling is bubbly nearly to the center. Cool on a wire rack.
• Before serving, in a medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in powdered sugar, vanilla, and salt until mixed. Set aside. In another medium bowl beat cream on medium speed until soft peaks form, tips curl. Fold about 1/3 cup of the whipped cream into the cream cheese mixture to lighten. Fold in remaining whipped cream. Spread the whipped cream mixture over top of pie. If desired, sprinkle with additional raspberries. Makes eight servings.
• pastry for single crust pie: in medium bowl, stir together 1 1/4 cup flour and 1/4 teaspoons salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of flour mixture. Toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional cold water, 1 tablespoon at a time, 4 to 5 tablespoons total, until all of the flour mixture is moistened. Shape into a ball.

RASPBERRY MERINGUE HEARTS

Steps:

• 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 and discard 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.

MERINGUES WITH CASSIS AND RASPBERRIES

Steps:

• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, Cassis, and vanilla. Continue to whip until it forms soft peaks. Do not over beat.
• Spoon the cream onto the meringues and top with berries.

CHAMBORD BERRIES WITH ICE CREAM

Steps:

• In a saucepan combine the strawberries, raspberries, blueberries and sugar, bring mixture to a simmer over moderately low heat, stirring gently, and simmer until sugar begins to dissolve. Add the liqueur and simmer, stirring occasionally, for 3 minutes.
• Arrange ice cream in 4 serving dishes and immediately spoon hot sauce over.

MERINGUES WITH CASSIS AND RASPBERRIES

Steps:

• Whip the cream in the bowl of an electric mixer fitter with the whisk attachment. When it starts to thicken, add the sugar, Cassis, and vanilla. Continue to whip until it forms soft peaks. Do not over beat.
• Spoon the cream onto the meringues and top with berries.