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Rasberries and Chambord in Meringue Nests


1 pint fresh or 12 ounces frozen raspberries, thawed
1/3 cup sugar
11/4 cup Chambord liqueur
2 egg whites, room temperature
1/8 teaspoon cream of tartar
1/2 cup sugar


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

Serves eight.



Copyright 2002 Joan Salge Blake, MS, RD, LDN.

Nutrition Information Per Serving

Calories: 168
Fat: < 1 g
Cholesterol: 0 mg
Sodium: 13 mg
Dietary Fiber: 2 g