Raspberry-Filled Meringues |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 egg white |
1/2 teaspoon almond extract |
1/8 teaspoon cream of tartar |
dash of salt |
2 tablespoons sugar |
1 tablespoon sliced almonds, toasted and ground |
1 cup fresh raspberries |
2 tablespoons dry red wine |
1 tablespoon sugar |
fresh mint sprigs (optional) |
Directions:
1. Line a baking sheet with parchment paper. Draw 2 (4-inch) circles on paper; turn paper over. Set aside baking sheet.
2. Beat first 4 ingredients at high speed of an electric mixer until soft peaks form. Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Gently fold in almonds.
3. Pipe egg white mixture onto circles on paper, building up sides to form a shell. Bake at 225° for 1 hour and 20 minutes. Turn off oven. Cool in oven 2 hours with oven door closed. Carefully remove from paper; let cool completely on wire racks.
4. Combine raspberries, wine, and 1 tablespoon sugar; let stand 1 hour.
5. Place meringues on 2 dessert plates. Spoon raspberry mixture evenly into meringues. Garnish with mint sprigs, if desired.
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