Hannaford homepage
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Raspberry Meringues

Raspberry Meringues

Get Ready

Servings: Makes 30 meringues

Prep Time: 20 minutes

Cook Time: 130 minutes

Ingredients: Add ingredients to List

1 cup Raspberries, fresh
1/2 cup sugar
1/2 teaspoon Vanilla extract
1/8 teaspoon Cream of tartar
2 each Large egg whites, room temperature


1. Preheat oven to 170 degrees F (or nearest low setting) and place oven rack in top third of oven. Line a cookie sheet with parchment paper.
2. In a small saucepan, combine raspberries and sugar over medium-high heat. Stir and crush berries into sugar with the back of a wooden spoon. As soon as mixture is syrupy, remove from heat and strain through a fine-mesh sieve, pressing down on berries with a rubber spatula to extract all liquid. Discard seeds. You should have approximately 1/2 cup of raspberry sauce. Stir in vanilla extract. Set aside to cool for 10 minutes.
3. Sprinkle cream of tartar on egg whites. Using a stand mixer or hand mixer, beat egg whites until they hold stiff peaks.
4. Give raspberry sauce a quick stir before gently folding a third of mixture into egg whites. Repeat with remaining sauce, a third at a time.
5. Spoon meringue into a large zip-close bag and gently squeeze it to one bottom corner. Trim 1/4 inch diagonally off that corner so meringue can be piped out. Pipe meringue into 1 1/2-inch swirled circles on baking sheet. Alternately, gently scoop meringue with a teaspoon and drop by rounded teaspoonfuls on baking sheet.
6. Bake for 2 hours at 170 degrees F, turning baking sheet halfway through baking time to ensure even drying. Meringues should be dark pink with no sign of browning.
7. Turn off oven and leave meringues in oven for further drying for at least 2 more hours or overnight. Meringues will keep in a tightly covered container for up to five days, or they may be frozen for up to a month. Serve at room temperature.
Source: Hannaford fresh Magazine, July - August 2007


Quantity Ingredients  
1 cup Raspberries, fresh  
1/2 cup sugar  
1/2 teaspoon Vanilla extract  
1/8 teaspoon Cream of tartar  
2 each Large egg whites, room temperature  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 30 meringues
Base Nutrients
Calories 20 kcal (1%)
Calories from Fat 0 n/a
Total Fat 0 n/a
Saturated Fat 0 n/a
Cholesterol 0 n/a
Sodium 15 mg (1%)
Total Carbohydrates 4 g (1%)
Dietary Fiber 0 n/a
Protein 1 g (2%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a