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Recipe

Raspberry Meringues

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These raspberry meringues are lovely to look and luscious to eat - It’s a fantastic dessert treat!

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( 2 Ratings)

2 Ratings

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1 Stars

Member Reviews ( 2 )

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PREP TIME 20 Min
TOTAL TIME 2 Hr 50 Min
SERVINGS 36

3: egg whites, room temperature

1/4: teaspoon cream of tartar

: Dash salt

3/4: cup sugar

1/4: cup seedless raspberry jam

1/4: teaspoon Betty Crocker® red or gel food color

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1 Heat oven to 225°F. Line cookie sheets with parchment paper. In small bowl, combine egg whites, cream of tartar and salt; beat until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes.
2 Add jam and food color; beat 1 minute at high speed. Pipe or spoon 1-inch mounds onto paper-lined cookie sheets.
3 Bake at 225°F. for 2 hours or until crisp and dry. Cool 30 minutes or until completely cooled. Remove cookies from paper.

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Nutrition Information:

1 Serving (1 Cookie)

Calories 25

(Calories from Fat 0),

Total Fat 0g

(Saturated Fat 0g,

Cholesterol 0mg;
Sodium 9mg;
Total Carbohydrate 6g

(Dietary Fiber 0g,
Sugars 5g),

Protein 0g;

Percent Daily Value*:

Vitamin A 0 %;
Vitamin C 0 %;
Calcium 0 %;
Iron 0 %;

Exchanges:

1/2 Fruit;
1/2 Other Carbohydrate;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 2 of 2 Reviews View All

Posted 6/21/2011 10:50:53 AM REPORT ABUSE CateC_BettyCrocker_MOD said:

Rating:

RE Fruutcake: Sometimes meringue won't beat up as high as necessary if the sugar isn't added very gradually. Try beating the egg whites, cream of tartar, and salt for 4-5 minutes, then start adding 1 tablespoon sugar at a time about 15-20 second intervals for 10 minutes. Then beat in the jam and food color. Also, be sure to use metal or glass bowls for beating the meringue. The meringues should be completely baked after 2 hours and should not require another hour for baking. Humid or rainy weather definitely affects meringue causing stickiness and weaping so maybe that caused the problem too. Make sure the meringues are immediately placed in the oven for baking and stored in an airtight container after cooling to avoid additional moisture absorption.

This reply was: Helpful Inspiring

Posted 6/8/2011 9:33:54 PM REPORT ABUSE Fruutcake said:

Rating:

I made these for a baby shower. The process is fairly easy, few ingredients, inexpensive to make. And they look and taste fabulous. However, mine were so sticky, I couldn't serve them. Not sure if I did something wrong. I baked them the 2 hours noted and then another 1 hr, but they were still sticky. I've made meringues before without problem. Maybe it's the jam you are adding? Weather? Don't know if I would try them again.

This reply was: Helpful Inspiring