Like a little nest, each Miniature Meringue Tart includes a well for sheltering something wonderful.
Miniature Meringue Tarts with Raspberry Filling
Makes 10 servings
- 8 egg whites
- ½ teaspoon cream of tartar
- 1½ cups granulated sugar
- 1 teaspoon vanilla extract
- Red gel food coloring
- Raspberry Filling (recipe follows)
- Garnish: fresh raspberries, fresh mint
- Preheat oven to 250°. Line baking sheets with parchment paper.
- In a large bowl, beat egg whites and cream of tartar with a mixer at high speed until foamy. With mixer running, gradually add sugar to egg white mixture, beating at high speed until stiff peaks form. Stir in vanilla extract and desired amount of food coloring.
- Pipe or spoon egg white mixture into 10 mounds on prepared pans, making a well in each with the back of a spoon.
- Bake for 1½ hours. Turn off oven, and let stand in oven with door closed for 4 hours.
- Just before serving, spoon or pipe Raspberry Filling into meringues. Garnish with raspberries and mint, if desired.
Makes approximately 4 cups
- 2 cups fresh raspberries
- ½ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1½ teaspoons unflavored gelatin
- ¼ cup cold water
- 1 cup heavy whipping cream
- In the work bowl of a food processor, process raspberries until smooth.
- Strain purée through a fine-mesh sieve into a bowl, pressing on mixture with the back of a spoon; discard solids. Stir in sugar and lemon juice.
- In a small saucepan, sprinkle gelatin over ¼ cup cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture.
- Refrigerate until slightly thickened, about 1 hour.
- Transfer raspberry mixture to a large bowl. Beat with a mixer at high speed until foamy. Gradually add cream, beating until thickened, about 2 minutes. Cover and refrigerate for up to 3 days.
For more delicious French-inspired recipes, see “Ethereal French Meringues” on page 111 of the May/June 2018 issue.