Wednesday, July 14, 2010

Raspberry Ripple Meringue

I picked up Everyday Foods in the checkout line and unlike Martha Stewart Living, I felt these recipes looked easy, quick and delicious. I made my first attempt at meringue this past weekend with a recipe out of the summer issue.

Not the best picture of them, but it was late and worried they wouldn't stick around long enough for a proper photograph in natural light. So here you have it.
Raspberry Ripple Meringue

Meringue is pretty easy to make and can be easily modified with the addition of fruit purees, as I soon found out. The hard part for me was knowing when they were done. The only meringue anything I have had were hard and dry. After waiting the allotted time and calling multiple family members and friends, I took them out of the oven and hoped for the best.

Anyone who knows me also knows that I LOVE sweets. I was a little skeptical when the recipe said to top with unsweetened whipped cream, but think it is best to follow a recipe for the first attempt. Add some more fruit puree and whole fruit and there you have it - Raspberry Ripple Meringue!

Hubby loved it and it definitely satisfies the sweet tooth with one serving. I made a bunch of mini servings instead of the one large one the recipe showed and they came out perfect and not dry. Glad I didn't add sugar to the whipped cream - you are so wise Martha Stewart.


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