Raspberry-Filled Meringues

Oxmoor House
2 servings.


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1 egg white
1/2 teaspoon almond extract
1/8 teaspoon cream of tartar
Dash of salt
2 tablespoons sugar
1 tablespoon sliced almonds, toasted and ground
1 cup fresh raspberries
2 tablespoons dry red wine
1 tablespoon sugar
Fresh mint sprigs (optional)


Line a baking sheet with parchment paper. Draw 2 (4-inch) circles on paper; turn paper over. Set aside baking sheet.

Beat first 4 ingredients at high speed of an electric mixer until soft peaks form. Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Gently fold in almonds.

Pipe egg white mixture onto circles on paper, building up sides to form a shell. Bake at 225° for 1 hour and 20 minutes. Turn off oven. Cool in oven 2 hours with oven door closed. Carefully remove from paper; let cool completely on wire racks.

Combine raspberries, wine, and 1 tablespoon sugar; let stand 1 hour.

Place meringues on 2 dessert plates. Spoon raspberry mixture evenly into meringues. Garnish with mint sprigs, if desired.

Created date

August 2009

Nutritional Information

Calories 149
Caloriesfromfat 13 %
Fat 2.2 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.1 g
Carbohydrate 28 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 102 mg
Calcium 0.0 mg