CREAMY RASBERRY BITES

By stepjo7269

Southern Living, FEBRUARY 2005

Ingredients

• Preparation:
• 1/2 cup fresh or frozen raspberries
• 5 egg whites
• 1 1/4 cups sugar, divided
• 1/4 cup water
• 1 1-inch pound unsalted butter, softened and cut into 1-inch pieces
• 4 cups fresh raspberries
• 1/2 to cup raspberries in a blender or food processor until smooth, stopping to scrape down sides. Pour through a wire-mesh strainer into a bowl, discarding solids. Set aside.
• 1/4 egg whites at high speed with an electric mixer until stiff peaks form. Gradually add 1/4 cup sugar, beating at low speed until blended; set aside.
• 1 1/4 248° 10 sugar and 1/4 cup water in a heavy saucepan over low heat, without stirring, until sugar dissolves and a candy thermometer registers 248° (about 10 minutes). Remove from heat.
• 5 2 sugar syrup in a thin stream over egg whites, beating constantly at high speed for 5 minutes. Gradually add butter pieces and raspberry puree, and beat frosting mixture at medium speed 2 minutes or until creamy.
• 1-quart 1 4 into a 1-quart zip-top plastic freezer bag or piping bag. Seal freezer bag, and snip a tiny hole in 1 corner of bag. Pipe a small amount into hollow end of 4 cups fresh raspberries.

Details

Servings 8

Preparation

Step 1

Creamy Berry Ladyfingers: Prepare frosting as directed. Pipe frosting on cut sides of 1 (3-ounce) package ladyfingers, split, and top evenly with 2 cups sliced strawberries. Dust with powdered sugar. Makes 24 servings.