Meringue Shells with Raspberry Sauce

Number of servings : Prep time: Cooking time: Type of meal : | Desserts | Desserts Special diet : Ingredients

Number of servings :

Prep time:

Cooking time:

Type of meal : | Desserts | Desserts

Special diet :

Ingredients

1 cup (250 mL) egg whites (10 large eggs)
3/4 cup (200 mL) granulated sugar
1/2 cup (125 mL) sifted confectioners’ sugar
Sauce
1/2 cup (125 mL) sugar
1/2 cup (125 mL) water
2 tbsp (30 mL) Grand Marnier
2 cups (500 mL) fresh raspberries

Directions

For the Meringues

Preheat the oven to 250ºF (120ºC). In the large bowl of an electric mixer, slowly beat egg whites until frothy. With the mixer on low, gradually add 1/2 cup of the granulated sugar and continue beating until silvery. Raise mixer speed to moderate and slowly add the remaining 1/4 cup of sugar, beating just until stiff peaks form. Fold in confectioners’ sugar. Mound 1 cup of meringue at a time on a parchment-lined baking sheet. With a large spoon, make a well in the meringue. Repeat to make 5 more. Bake 1 hour. Turn off oven (do not open door) and let meringues stand for 1 hour. Remove to a rack to cool.

For the Sauce

In a small saucepan over high heat, bring sugar and water to a boil; cool. Add Grand Marnier and raspberries and let stand for 2 minutes. Drain raspberries and spoon 1/3 cup into each meringue shell.

Makes 6 servings.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:512

Meringue Shells with Raspberry Sauce
Meringue Shells with Raspberry Sauce