Best Raspberry Meringue Cloud Recipes

RASPBERRY FONDUE WITH MERINGUE CLOUD HEARTS

Steps:

• Heat cream in a heavy medium saucepan over medium heat until bubbles appear; remove from heat. Add white morsels and whisk until melted and smooth. Stir in jam and liqueur. Transfer mixture to a fondue pot. To keep fondue warm at the table for an extended period of time, place over a candle or canned heat burner. If eating immediately, serve in a decorative gravy boat. Serve with Meringue Cloud Hearts for dipping.
• Preheat oven to 200 degrees F. Line 2 heavy large baking sheets with parchment paper.
• Place egg whites in clean bowl of an electric mixer. Beat on medium speed until foamy. Add cream of tartar and increase speed to high. Continue beating until soft peaks form. Mix in salt. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes. Quickly mix in food coloring, 1 drop at a time, until desired color is achieved.
• Transfer meringue to a pastry bag fitted with the star tip. Pipe 2-inch-diameter heart-shape meringues onto prepared baking sheets, spacing evenly apart. Bake for 1 hour, or until dry and crispy when broken in half. Cool meringues completely on baking sheets. Store in airtight container at room temperature.

RASPBERRY MERINGUE CLOUD

Steps:

• Preheat oven 450 degrees. Beaty egg whites, cream of tartar and salt until frothy. Gradually beat in 1 1/2 C. sugar until stiff and glossy. Spread in well-greased 9 x 13 pan. Place meringue in oven; turn oven off. Leave meringue in oven several hours or overnight. Bring raspberries, 1/4 C. water, 1/2 C. sugar and lemon juice to boiling. Dissolve cornstarch in 1/3 C. water; stir into raspberry mixture. Cook over med. heat, stirring constantly, until mixture boils; boil and stir 1 min. Cool. Spread over meringue. Whip Cream and Whip it following pkg. directions; fold in powdered sugar and liqueur. Spread over raspberry layer. Refrigerate, covered, at least 4 hour. Serve: Cut into squares; garnish with toasted almond slices.