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Filled Meringues




Source of Recipe


RC


The Low Fat Way to Cook 1993
Strawberry-Filled Meringues -- w
Plan ahead…needs to cool overnight and glaze needs to chill 2 to 3 hours.
Serves: 8

6 egg whites
3/4 tsp. cream of tartar
3/4 c. super-fine sugar
3/4 tsp. vanilla
1/4 tsp. almond extract

Glazed Strawberry Filling (below)

Line 2 baking sheets with parchment paper. Draw 4 (4-inch) circles on each sheet of paper, turn paper over. Set aside.

Beat egg whites and cream of tartar at high speed until soft peaks form. Gradually add sugar, 1 Tablespoon at a time, beating until stiff peaks form. Gently fold in flavorings.

Pipe meringues onto circles on paper, building up the sides to form a shell. Bake at 225 for 1 hour and 20 minutes. Turn oven off. Cool completely in oven at least 2 hours or overnight with oven door closed. (Empty baked meringue shells may be stored in an airtight container for up to 3 days.)

Fill shells with Glazed Strawberry Filling.

Glazed Strawberry Filling:

3 c. fresh strawberry halves
2 T. sugar
1 10-oz. pkg frozen raspberries in light syrup, thawed
2 tsp. cornstarch
2 tsp. Cointreau – or – other orange-flavored liqueur
1-1/2 tsp. lemon juice

Combine strawberry halves and sugar, tossing gently. Set aside.

Place raspberries in blender container or food processor; cover and process until smooth. Press raspberries through a sieve; set puree aside, and discard seeds.

Combine strained raspberries and cornstarch in a small saucepan; stir until smooth. Bring to a boil over medium heat, stirring constantly, and cook 1 minute or until mixture is thickened. Remove sauce from heat, stir in liqueur and lemon juice.

Pour raspberry sauce over strawberry halves; toss gently to coat. Cover and chill 2 to 3 hours. Toss gently before gently spooning into baked meringue shells

1 serving equals: 157 calories…0.3 gm fat…3.1 gm protein…36.3 gm carbohydrate…3.9 gm fiber…0 mg cholesterol…60 mg sodium +++WWP: 2