Raspberries and Chambord in Meringue |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I asked my daughter for some of her Chambord recipes and she gave me this. She got it off the internet but can't remember the web site. I love meringues - we make them here at the home with Splenda. It makes a beautiful dessert and not that difficult to make. When making meringues it is not a smart idea to do so in damp, rainy weather. Ingredients:
1 pint fresh raspberries or 12 ounces thawed frozen raspberries |
1/3 cup sugar |
1 1/4 cups chambord raspberry liquor |
2 egg whites, room temperature |
1/8 teaspoon cream of tartar |
1/2 cup sugar |
Directions:
1. RASPBERRY FILLING:.
2. Combine raspberries, sugar, and Chambord and set aside.
3. HOW TO MAKE MERINGUES:.
4. Beat egg whites until frothy. Add cream of tartar, beat well. Add sugar, two tablespoons at a time, beating well after each addition.
5. Continue beating until glossy and very stiff peaks are formed.
6. Using a spoon or pastry tube, shape meringue into nests on parchment-lined baking sheet. Make each nest about 2-1/2 wide and 1-1/2 high. With a spoon, make a well in center of each nest.
7. Bake in low oven, 250ºF degrees for 50-60 minutes until meringues are firm and dry.
8. Remove from paper and cool on wire racks.
9. Fill with equal amounts of raspberry filling.
10. Enjoy.
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