Lemon Raspberry Meringues

By ctozzi

The delicate, weightless meringues are flavoured with lemon zest, and sit in a pool of tangy raspberry sauce. That same sauce is drizzled over the meringues and then they’re topped off with whipping cream.

This recipe is ideal for entertaining, as the meringues can be made a day ahead of time, and the sauce and cream are ready in minutes.

Ingredients

• MERINGUE:
• 2 egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon sea salt
• 1/2 cup granulated sugar
• Zest of one lemon
• 1 teaspoon pure vanilla extract
• SAUCE AND CREAM:
• 1 1/2 cups raspberries
• 1/4 cup white wine
• 1 teaspoon vanilla
• 1 cup whipping cream
• 1 tablespoon granulated sugar

Details

Servings 6
Adapted from stephaniearsenault.ca

Preparation

Step 1

1) Preheat oven to 225 degrees Fahrenheit and line a cookie sheet with parchment.

2) In a large bowl, beat egg whites, cream of tartar, and salt until foamy. Add sugar, one tablespoon every five seconds, while continuing to beat, until stiff peaks hold, about one minute. Using a rubber spatula, fold in the lemon zest and vanilla. Divide meringue evenly into six rounds on the parchment-lined sheet.

3) Bake in preheated oven for 1 hour and 15 minutes, and then turn off the oven, but keep the door closed and the meringues inside. Leave them in there for at least 2 hours.

4) Just before serving, combine the raspberries, wine, and vanilla in a small pot over medium heat. Bring to a boil and, stirring often, continue to cook for about 5 minutes. Remove from heat.

5) Whip the cream and sugar until soft peaks hold.

6) Assemble the dessert: place one spoonful still-hot raspberry sauce on the bottom of each dessert plate. Put a meringue on top, and then spoon one or two more scoops of raspberry sauce over the meringue. Finish with a dollop of whipping cream.