Prep time :
Bake/Cook time :
2:30 to 2:45
6 - 8 servings
- 3 large egg whites
- 1/4 cup cream of tartar
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 teaspoon pure vanilla extract
- 12 ounces package frozen raspberries
- 1 pound fresh strawberries, sliced
- 1/2 cup, plus 6 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- Optional: 2 teaspoon Chambord liqueur
- 1 2/3 cup heavy cream
- 1 teaspoon vanilla extract
- 4 - 6 meringue shells, broken in pieces
- Place raspberries, Chambord, 1/2 cup sugar and lemon juice into a saute pan. Crush the berries with a fork and bring to a full boil. Lower the heat and simmer for 10 minutes until the mixture is syrup-like.
- Add 3 tablespoons of the sugar to the sliced strawberries and refrigerate until you are ready to put together your desserts.
- Using an electric mixer with a whisk attachment, beat the cream, the remaining 3 tablespoons of sugar and the vanilla together on medium-high speed until stiff peaks form. By hand, fold the broken meringue pieces into the whipped cream.
- In your champagne or dessert glasses, layer the whipped cream/meringue mixture, strawberries, raspberry mixture. Repeat until your glasses are full, ending with a few strawberries and a dollop of whipped cream. Garnish with a piece of mint.
To make your own meringue cookies:
- Preheat oven to 200°F and place the rack in the center of the oven. Line a baking sheet with parchment paper.
- In the bowl of your electric mixer, using the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract. The meringue is done when it holds stiff peaks and when you rub a little between your fingers it does not feel gritty. If it feels gritty, keep beating a little longer.
- Using two spoons, place 10 mounds of meringue onto the prepared baking sheet. Bake meringues for approximately 1 1/2 – 1 3/4 hours, rotating the sheets about half way through to ensure even baking. The meringues are done when they are pale in color and fairly crisp. Turn off the oven, open the door a crack and leave the meringues in the over to finish drying overnight. The cookies can be stored in an airtight container for several days.
Shout Out To Our Baking Friends
:: Isabel H :: chef beth :: Teresa S :: lil daisy :: Paula W :: Kimberly Emery :: Tisha :: katie reed :: Kathryn K :: STEPHEN M :: Dawn W :: Pauletta H :: Empress43 :: Gloria J :: Lisa G :: Jen :: judy B :: mojo :: Lizzy Stevez :: dgriff5781