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Discussion Overview
The thread centers around participants seeking and sharing a recipe for Raspberry-Lime Meringues, with various individuals contributing their experiences and versions of the recipe.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant, Brandy, expresses interest in the Raspberry-Lime Meringues recipe after seeing it in a planner.
- Another participant mentions that the recipe is found in the new Stoneware Inspirations Cookbook and offers to scan it for Brandy.
- A detailed recipe is provided by a participant, including ingredients and step-by-step instructions for making the meringues.
- One participant, identifying as a consultant, shares their personal experience of making the meringues, describing them as delicious and a hit with family and friends.
- Brandy expresses gratitude multiple times for the recipe and assistance received in the thread.
Areas of Agreement / Disagreement
No clear consensus emerges, as participants share different versions of the recipe and personal experiences without indicating agreement on a single recipe.
Contextual Notes
Participants share their personal experiences with the recipe and variations, reflecting individual preferences and cooking practices.
Who May Find This Useful
Members of the consultant community interested in dessert recipes or looking for new ideas for summer treats may find this discussion valuable.
It looks delicious! - 172
- 172
Prep Time: 20 mins
Bake Time: 1 hour, 30 mins
Cool Time: 2 hours or overnight
Meringue Shells:
2 large egg whites, room temperature
1/8 tsp cream of tartar
1/3 cup granulated sugar
Sauce and Filling:
1 lime
3 scoops (3/4 cup) raspberry sorbet, divided
1 kiwi, peeled, sliced and quartered
1. Preheat oven to 200F. Cut a small piece of Parchment Paper to cover bottom of Small Bar Pan. Draw two 3-inch squares with pencil on Parchment Paper, spacing evenly. Turn paper over and line bottom of pan.
2. For meringue shells, in Classic Batter Bowl, beat egg white on high speed of electric mixer until very foamy, about 20 seconds. Add cream of tartar and continue to beat until soft peaks form, about 1 minute. (Tips of peaks will curl down when beaters are lifted.) While continuously beating on high speed, gradually add sugar in a slow, steady stream. (Do not add all of the sugar at once.) Continue beating on high speed until sugar is dissolved, 3-4 minutes. (Tips of peaks will remain upright when beaters are lifted.)
3. Attach open star tip to Easy Accent Decorator; fill with meringue mixture. Pipe meringue mixture onto squares on parchment paper, filling in squares to form bases for shells. (Bases should be about 1/2 inch thick.) Pipe 2-3 rows of meringue mixture onto edges of squares, building up sides to form shells. Bake 1 hour, 30 minutes or until dry. (Meringue shells will not brown.) Turn oven off. Cool shells in oven with oven door closed at least 2 hours or overnight.
4. For sauce, finely grate lime using Microplane Adjustable Grater to measure 1/2 teaspoon zest. Place 1 scoop (1/4 cup) of sorbet in Prep Bowl; microwave on HIGH 20-30 seconds or until melted. Stir in lime zest. Place meringue shells on serving plates. Fill each shell with half of the sauce and 1 scoop of the remaining sorbet using Ice Cream Dipper. Top sorbet with sliced kiwi and serve immediately.
Yield: 2 servings
Nutrients per serving: Calories 260, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Carbohydrate 62g, Protein 4g, Sodium 55mg, Fiber 3g.
Diabetic exchanges per serving: 1 starch, 3 fruit (4 carb)
Cook's Tips
For best results, chose a cool, dry day for making meringue shells.
While eggs are still cold, separate with the Egg Separator that conveniently attaches to the Classic Batter Bowl. Eggs separate best when at refrigerated temperature, but egg whites beat to their fullest volume at room temperature. Don't let even a speck of yolk get into the whites, or they will not beat properly.
For a beautiful garnish, dip a slice of lime into sugar to coat edges and twist.
- 1,121
- 3 large egg whites
- 1/4 tsp cream of tartar
- 3/4 cup granulated sugar
- 1/4 tsp raspberry extract
- Zest of 1 lime
- 1/4 cup finely chopped fresh raspberries
- 1/4 cup powdered sugar, for dustingInstructions:
1. Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. In a clean and dry mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
3. Gradually add in the granulated sugar and continue beating until stiff peaks form.
4. Gently fold in the raspberry extract, lime zest, and chopped raspberries.
5. Drop spoonfuls of the meringue mixture onto the prepared baking sheet, leaving about an inch of space between each one.
6. Bake for 45 minutes, or until the meringues are crisp and dry to the touch.
7. Turn off the oven and leave the meringues inside to cool for an additional 30 minutes.
8. Dust with powdered sugar before serving.I hope you enjoy this recipe as much as I do! Happy baking!Best regards,
Frequently Asked Questions
What ingredients do I need for the Raspberry-Lime Meringues Recipe?
To make Raspberry-Lime Meringues, you will need egg whites, granulated sugar, cream of tartar, vanilla extract, fresh raspberries, lime juice, and lime zest. Make sure to have these ingredients ready before you start the recipe.
How do I achieve the perfect meringue consistency?
To achieve the perfect meringue consistency, ensure that your mixing bowl and beaters are completely clean and free of grease. Beat the egg whites until soft peaks form, then gradually add the sugar while continuing to beat until stiff peaks form. The meringue should be glossy and hold its shape well.
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries in the Raspberry-Lime Meringues recipe. However, be sure to thaw and drain them before adding to the meringue mixture to avoid excess moisture, which can affect the texture of the meringues.
How long do Raspberry-Lime Meringues need to bake?
Raspberry-Lime Meringues typically need to bake for about 1 to 1.5 hours at a low temperature, usually around 200°F (93°C). It's important to let them cool in the oven after baking to prevent cracking.
How should I store leftover meringues?
Leftover Raspberry-Lime Meringues should be stored in an airtight container at room temperature. They can last for several days, but for the best texture, it's recommended to consume them within a few days of making them.
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