Meringue Shells with Raspberry Sauce
Number of servings : Prep time: Cooking time: Type of meal : | Condiments | Condiments Special diet : Ingredients
Number of servings :
Type of meal : | Condiments | Condiments
Special diet :
1 cup (250 mL) egg whites (10 large eggs)
3/4 cup (200 mL) granulated sugar
1/2 cup (125 mL) sifted confectioners’ sugar
1/2 cup (125 mL) sugar
1/2 cup (125 mL) water
2 tbsp (30 mL) Grand Marnier
2 cups (500 mL) fresh raspberries
For the Meringues:
Preheat the oven to 250?F (120?C). 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
Imported on 2011-01-20 16:41:26 — Original ID:1535