RASPBERRY MERINGUE HEARTS

Raspberry Meringue Hearts image

Here's a lovely dessert that your guests will think is almost too pretty to eat! I love the graceful heart shape of the raspberry meringue. -Mary Lou Wayman, Salt Lake City, Utah

Provided by Taste of Home

Time 1h5m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

3 large egg whites
1/4 teaspoon cream of tartar
Dash salt
1 cup sugar
1/3 cup finely chopped almonds, toasted
1 teaspoon vanilla extract
FILLING:
3 cups fresh or frozen unsweetened raspberries, thawed
1 teaspoon cornstarch
1/2 cup seedless raspberry jam
3 cups raspberry or lemon sorbet
1/3 cup sliced almonds, toasted
Additional fresh raspberries, optional

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.

Nutrition Facts : Calories 423 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 53mg sodium, Carbohydrate 89g carbohydrate (78g sugars, Fiber 6g fiber), Protein 5g protein.