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Raspberry-Filled Meringues

Yield 2 servings.

Ingredients

  • 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)

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

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

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

Cooking Light Light Cooking for Two