User Manual

52
Raspberry Filled
Almond Meringue Dessert
Meringue
2 cups (500 mL)
toasted slivered
almonds, finely
chopped
8 egg whites, room
temperature
1 tbs (15 mL) vanilla
1 tsp (5 mL) white
vinegar
2 cups (500 mL)
powdered sugar
Filling
2 cups (500 mL)
frozen raspberries
(from 16 oz
[500 g] bag)
1
⁄2 cup (125 mL)
granulated sugar
2 tbs (10 mL)
cornstarch
1
⁄4 cup (50 mL) water
or orange juice
1 cup (250 mL)
whipping cream
3 tbs (45 mL)
powdered sugar
To make Meringue, place egg whites in mixer
bowl. Attach bowl and wire whip to mixer. Turn
to Speed 8 and whip about 1
1
⁄2 minutes, or until
foamy. Continuing on Speed 8, add vanilla and
vinegar. Whip about 5 seconds. Add powdered
sugar. Turn to Speed 4 and beat about
5 seconds. Stop and scrape bowl. Turn to Speed
8 and whip about 2
1
⁄2 minutes, or until stiff but
not dry. Stop and scrape bowl. Add nuts. Turn
to STIR and mix about 10 seconds, or until well
blended.
Divide egg white mixture equally between two
9" (23 cm) round baking pans lined with waxed
paper cut to fit the pan bottoms, greased, and
floured. Bake at 350°F (180°C) for 25 to
35 minutes, or until golden brown. Cool in pans
about 15 minutes. Remove from pans and cool
completely on wire racks.
To make Filling, place raspberries, granulated
sugar, cornstarch, and water in medium
saucepan. Cook and stir over medium heat until
bubbly. Cook about 1 minute longer, or until
thick and translucent, stirring constantly.
Remove from heat. Strain seeds if desired. Cool
completely.
Place whipping cream and powdered sugar in
mixer bowl. Attach bowl and wire whip to
mixer. Gradually turn to Speed 8 and whip
about 1
1
⁄2 minutes, or until cream holds soft
peaks. Stop mixer. Add cooled raspberry
mixture. Turn to Speed 8 and whip about
15 seconds, or until thick and blended.
Place 1 meringue layer on serving plate. Top
with half the filling. Top with remaining
meringue layer and remaining filling. Freeze or
refrigerate until serving. Garnish with fresh
raspberries or almonds, if desired.
Yield: 8 servings.
Tip: To toast almonds, place in baking pan and
bake at 375°F (190°C) for 6 to 8 minutes.
Per serving: About 528 cal, 11 g protein, 58 g
carb, 28 g fat, 41 mg chol, 71 mg sodium.