Best Raspberry Fool With Meringue Recipes
RASPBERRY-AND-MERINGUE "MESS"
Let raspberries shine in this simple summer dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Number Of Ingredients 4
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.
RASPBERRY FOOL
A close rendition to the classic English recipe, this light and airy, berry dessert comes from Margaret Minnich of Columbus, Ohio.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, mash the raspberries; stir in 1-2 tablespoons confectioners' sugar and lime juice. Cover and refrigerate until chilled. , In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Fold into raspberry mixture. Spoon into dessert dishes.
Nutrition Facts : Calories 86 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 0 sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 4g fiber), Protein 1g protein.
RASPBERRY MERINGUES
As rosy pink as Santa's cheeks, these merry meringue cookies are drizzled with dark chocolate and almost too pretty to eat. Pecans add a nice crunch to these chewy treats. They lend a "berry" festive touch to my Christmas cookie tray.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 7-1/2 dozen.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Beat eggs whites until soft peaks form. Gradually add gelatin, beating until combined. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in vinegar and salt. Fold in chocolate chips and nuts., Drop by rounded teaspoonfuls onto parchment-lined baking sheets. Bake at 250° for 20-25 minutes or until firm to the touch. Turn oven off; leave cookies in the oven with door ajar for about 1-1/2 hours or until cool. , In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies.
Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
RASPBERRY FOOL
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Add the raspberries to a bowl, sprinkle over the granulated sugar and raspberry liqueur and let steep 10 minutes.
- Meanwhile, add the cream and powdered sugar to the bowl of a mixer and whip to soft peaks. Mash the raspberries with a fork, and then fold them into the cream.
- Spoon the fool into individual glasses. Crush some ladyfingers on top. Top each with a sprig of mint and a whole raspberry!
RASPBERRY FOOL WITH MERINGUE
This is a very easy to make Dessert which can be whipped up minminutes. I found it on the Website for Queen Essencees, and I have found it very popular with friends and relatives.
Provided by Jako1401
Categories Dessert
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Beat cream, icing sugar and Queen Natural Vanilla Essence until smooth and thick.
- Fold cream gently into raspberries and meringue pieces to create a soft, marbled effect. Serve immediately in tall glass or small bowl.
Nutrition Facts : Calories 409.8, Fat 28.8, SaturatedFat 17.5, Cholesterol 104.2, Sodium 30.3, Carbohydrate 37.3, Fiber 6, Sugar 27.9, Protein 2.7
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.
RASPBERRY MERINGUES
These raspberry meringues are lovely to look and luscious to eat - It's a fantastic dessert treat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 225°F. Line cookie sheets with parchment paper. In small bowl, combine egg whites, cream of tartar and salt; beat until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes.
- Add jam and food color; beat 1 minute at high speed. Pipe or spoon 1-inch mounds onto paper-lined cookie sheets.
- Bake at 225°F. for 2 hours or until crisp and dry. Cool 30 minutes or until completely cooled. Remove cookies from paper.
Nutrition Facts : Calories 25, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 9 mg, Sugar 5 g
SOFT MERINGUE PILLOWS WITH RASPBERRY SAUCE
GOOD TO KNOW Made by beating egg whites-no yolks-with sugar until stiff peaks form, meringue provides a versatile, fat-free base for all kinds of desserts. Here, scoops of meringue are poached until just firm, then chilled and served with raspberry purée.
Yield serves 4
Number Of Ingredients 5
Steps:
- Line a plate with plastic wrap. In a large bowl, using an electric mixer, beat egg whites and vanilla on medium-high speed until mixture forms soft peaks. With mixer running, add 1/3 cup sugar, about 1 tablespoon at a time; continue to beat until mixture forms stiff peaks. Using a flexible spatula, divide egg white mixture into quarters in mixing bowl.
- Fill a large skillet with 1 inch water and bring to a simmer over high heat. Reduce heat to medium-low so water is steaming but not simmering. Dip a large slotted spoon in cool water, then scoop up a quarter of the egg white mixture; with a flexible spatula, round the top and slide meringue off spoon into skillet. Repeat with remaining egg white mixture. Poach 4 minutes on one side. Gently flip over with slotted spoon, and poach meringues until firm to the touch, about 3 minutes more. With slotted spoon, transfer to prepared plate. Cover with another piece of plastic, sealing around the edge of plate, and refrigerate at least 15 minutes (or up to 1 day).
- Meanwhile, in a blender, combine raspberries and remaining 3 tablespoons sugar. Blend on high speed until smooth. Strain mixture through a fine-mesh sieve into a bowl, pressing on solids with a flexible spatula; discard solids. (Sauce can be covered and refrigerated up to 2 days.)
- To serve, divide raspberry sauce among four plates, top each with a meringue, and sprinkle with almonds.
- (Per Meringue)
- Calories: 152
- Fat: 1.6g (0.1g Saturated Fat)
- Protein: 4g
- Carbohydrates: 31.2g
- Fiber: 1.6g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love