Raspberries And Chambord In Meringue Nests

Name: Raspberries And Chambord In Meringue Nests
Ingredients: 1 pint fresh or twelve ounces frozen raspberries, thawed; 1/3 cup sugar; 1 1/4 cup chambord liqueur; 2 egg whites, room temperature; 1/8 teaspoon cream of tartar

Joan Salge Blake|Nov. 23, 2015 12:33 pm EST

4 (1 ratings)

Print

These cookies are easy to whip together for a dinner party or just for a weekday treat. If you keep the added sugar in check, meringues are a low calorie, low carbohydrate treat.

Servings

1

Ingredients

1 pint fresh or twelve ounces frozen raspberries, thawed
1/3 cup sugar
1 1/4 cup chambord liqueur
2 egg whites, room temperature
1/8 teaspoon cream of tartar

Directions

Combine raspberries, sugar, and liquor. Set aside.
Beat egg whites until frothy. Add cream of tartar and beat well.
Add sugar, two tablespoons at a time, beating well after each addition.
Continue beating until glossy and stiff peaks have formed.
Using a spoon or pastry tube, shape meringue into nests on an unglazed paper-lined baking sheet.
Make each nest about 2 ½ inches wide and 1 ½ inches high.
With a spoon, make a well in the center of each nest.
Bake at 250 degrees F for 50 to 60 minutes, until meringues are firm and dry.
Remove from paper and cool on wire racks. Fill each well with raspberry filling.