Raspberry Sorbet and Meringue Sandwiches

Raspberry Sorbet and Meringue Sandwiches Recipe
Photography: Becky Luigart-Stayner; Styling: Jan Gautro
Crisp meringues encase fruity sorbet (any flavor will work). A stint in the freezer hardens the sorbet, ensuring a clean cut.

Yield:

12 servings (serving size: 2 triangles)

Recipe from

Cooking Light

Nutritional Information

Calories 143
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.5 g
Carbohydrate 34.6 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 73 mg
Calcium 1 mg

Ingredients

Meringues:
1 cup sugar
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 teaspoon cream of tartar
5 large egg whites
2 teaspoons white vinegar
1/2 teaspoon vanilla extract
Filling:
1 quart raspberry sorbet, softened

Preparation

Preheat oven to 250°.

To prepare meringues, cover a large baking sheet with parchment paper. Draw 2 (8 x 12-inch) rectangles on paper. Turn paper over, and secure with masking tape.

Combine first 3 ingredients, stirring with a whisk. Place cream of tartar and egg whites in a large bowl, and beat with a mixer at high speed until foamy. Gradually add sugar mixture, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Add vinegar and vanilla, and beat until combined. Divide egg white mixture evenly between drawn rectangles; spread the egg white mixture to the outside edges of each rectangle.

Bake at 250° for 2 hours or until dry. Turn oven off; partially open oven door. Cool meringues in oven 1 hour. Remove from oven. Carefully remove meringues from paper.

To prepare sandwiches, spread sorbet over flat side of 1 meringue; top with the remaining meringue, flat side down, pressing gently. Wrap sandwich tightly in plastic wrap; freeze 4 hours or until firm. Unwrap and cut sandwich in half lengthwise. Cut each half crosswise into 6 (2 x 4-inch) pieces. Cut each piece in half diagonally to form 24 triangles.

Note:

Katherine Cobbs,

July 2003
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