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Share your recipes February 2014

Food Ventures

Meringues with Raspberries

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(Courtesy of "The Big Book of Desserts and Pastries") Makes about 20 meringues.

 

3 large egg whites

1 cup granulated sugar

¾ cup frozen raspberries

A few drops of freshly squeezed lemon juice

 

Make sure the bowl and the whisk are clean. Whisk the egg whites and lemon juice with a mixer on a low speed for 3 minutes. Increase speed to the highest setting and slowly add the sugar. Whisk until the mixture forms stiff peaks and carefully fold in the raspberries. Spoon the mixture onto a baking tray covered in parchment paper; leaving a gap of about 2 inches between each one. Bake in the center of the oven for about 1 hour at 230 degrees F.





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