Raspberries and Chambord in Meringue

“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.”
READY IN:
1hr 40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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