This is a wonderful recipe if you’re looking for something light. The raspberry sauce is amazingly simple, so fresh tasting and crisp, and the meringue is light and fluffy and literally melts in your mouth. It is a perfect dessert for Valentine’s Day or for an anniversary celebration.
4 egg whites
½ cup plus 2¼ tsp sugar
Raspberry Sauce :
1 12-ounce package of frozen raspberries
¼ cup sugar
Mixer and bowl
strainer and small bowl
saucepan with lid
Fill the saucepan with 3-4 inches of water. Bring to a simmer.
Separate the eggs.
Cut waxed paper into circles just smaller than the diameter of the saucepan. You will need 4. Lightly them with palm shortening.
To make the hearts:
Mix egg whites on high until fluffy and peaks start to form.
Gradually add the sugar.
Beat on high until stiff peaks form.
Cut the tip off of the piping bag. Fill with the meringue.
On the greased waxed paper, form a heart with the meringue by piping two teardrops side by side. Put two hearts on each sheet of waxed paper.
Slide the waxed paper into the simmering water. The meringue hearts should slide right off. Remove the waxed paper and cover the pan. Cook for 45-60 seconds.
Gently remove from the pan with a slotted spoon and drain on a paper towel.
To make the raspberry sauce:
Put the raspberries in the blender. Add the sugar. Blend until smooth.
Strain through a fine mesh strainer into bowl.
Ladle the sauce into a shallow bowl.
Gently set a heart on top of it. Garnish with strawberries that have been cut length-wise to look like hearts.
|Low in saturated fat
Low in sodium
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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