Best Raspberry Fondue With Meringue Cloud Hearts Recipes

MERINGUE CLOUDS

Steps:

• Preheat the oven to 400 degrees F. Arrange two oven racks evenly in the oven.
• Line a sheet pan with parchment paper and spread the sugar in an even layer on the paper. (Leave a small border of paper around the sugar so the sugar doesn't spill onto the pan.) Bake for 8 to 10 minutes, until the sugar is hot (an edge will begin to brown). Reduce the oven temperature to 250 degrees F.
• Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. When the sugar is almost ready, whisk the egg whites on high speed for 1 minute, until the whites are frothy. With the mixer still on high, slowly add the hot sugar to the egg whites. (I use a large spoon to start and then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the meringue is at room temperature. It will be very thick and glossy.
• Using two large serving spoons, scoop 12 very large oval dollops of meringue onto two sheet pans lined with parchment paper. You should be able to get 6 meringues on each pan; space them well because they will expand while they bake. Place 3 candied rose petals on top of each meringue. Bake for 2 hours, until the outsides of the meringues are crisp and the centers are still soft. Set aside to cool on baking racks. Allow to sit uncovered and serve at room temperature. (Don't refrigerate or store covered or they will lose their crispness.)

MERINGUE CLOUDS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
• Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.
• Scoop 6 large mounds of meringue (3/4 cup each) onto the baking sheets, leaving space between each. Using the back of a spoon, pull up the meringue to form swoops and spikes on each mound. Sprinkle with coarse sugar. Bake at 250 degrees F until dry and crisp, 4 to 5 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week.

RASPBERRY FONDUE

Steps:

• Place the raspberries in a blender and puree until smooth, strain the puree into a medium saucepan, using a wooden spoon, force the puree through the strainer, discarding the seeds.
• Add the sugar to the puree and heat over medium heat until the sugar is melted and the fondue is bubbly, stirring frequently.
• Stir in the mint, then transfer to a fondue pot and keep warm, or serve at room temperature.
• This can be served with fresh fruit slices,or chunks of pound cake.

RASPBERRY MARSHMALLOW HEARTS

Steps:

• Process the freeze-dried raspberries in a coffee grinder or spice grinder until finely ground. Sift the mixture into a small bowl to remove any raspberry seeds. Set aside.
• Pour 1/4 cup water into a small saucepan. Sprinkle the gelatin on top and whisk to combine. Set aside to bloom.
• Line an 8- or 9-inch-square baking pan with plastic wrap. Sift the cornstarch and confectioners' sugar together into a medium bowl. Sprinkle 2 tablespoons of the mixture over the bottom of the prepared baking pan. Set the pan and remaining cornstarch mixture aside.
• Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment.
• Combine 3/4 cup of water, the granulated sugar and the corn syrup in a medium saucepan. Gently stir until the sugar crystals are all moistened. Bring to a simmer over medium-high heat. Clip a candy thermometer to the side of the saucepan (or use an instant-read thermometer that measures at least up to 240 degrees F) and cook until the syrup reaches 240 degrees F.
• As the sugar cooks, begin beating the egg whites on low speed. When the sugar syrup reaches 215 degrees F increase the speed to medium. (The goal is for the egg whites to reach stiff peaks right as the syrup reaches 240 degrees F.)
• Pour the hot syrup in a slow, steady stream along the edge of the bowl (not directly onto the whisk) as you continue to beat the egg whites. Place the gelatin in the saucepan over low heat and heat just until melted. Beat the gelatin into the meringue. Continue beating until the outside of the bowl is just slightly warm to the touch, about 5 more minutes.
• Turn off the mixer and add the red food coloring if using; beat just until combined. Remove the bowl from the stand mixer and whisk in 2 tablespoons of the freeze-dried raspberry powder by hand. Reserve the remaining powder.
• Coat a rubber spatula with cooking spray or vegetable oil. Pour the warm marshmallow mixture into the prepared pan and use the spatula to spread it in an even layer. Sprinkle another 2 tablespoons of the cornstarch mixture on top. Cover and let rest at room temperature until set, about 4 hours.
• Once set, remove the marshmallow by lifting the plastic wrap out of the pan. Cut into 16 squares. Cut a heart shape out of paper or thin cardboard that's small enough to fit in the middle of the marshmallows. Place the remaining raspberry powder in a small sieve. One at a time, place the heart on top of a marshmallow and dust with raspberry powder. Remove the heart. Repeat until all the marshmallows are decorated.
• Store for up to 1 week in an airtight container, dusting the marshmallows with more of the cornstarch mixture to keep them from sticking together.

STRAWBERRY MERINGUE CLOUDS

Steps:

• Place an oven rack in the center of the oven and preheat to 200 degrees F. Line 2 baking sheets with parchment paper.
• In a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar and salt until the mixture holds soft peaks, about 1 minute. With the machine running on medium-high speed, add the sugar, 1 tablespoon at a time. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Add the vanilla extract. Using a spatula, fold in the strawberries and lemon zest, taking care not to deflate the batter.
• Using a 1/4-cup-size ice cream scoop, scoop heaped mounds of batter onto the prepared baking sheets, spacing each about 2 inches apart. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
• The meringues can be stored in an airtight plastic container for up to 4 days.