Raspberries And Chambord In Meringue Nests

Raspberries And Chambord In Meringue Nests
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These cookies are easy to whip together for a dinner party or just for a weekday treat. If you keep the added sugar in check, meringues are a low calorie, low carbohydrate treat.
  • 1 pint fresh or twelve ounces frozen raspberries, thawed
  • 1/3 cup sugar
  • 1 1/4 cup chambord liqueur
  • 2 egg whites, room temperature
  • 1/8 teaspoon cream of tartar
  1. Combine raspberries, sugar, and liquor. Set aside.
  2. Beat egg whites until frothy. Add cream of tartar and beat well.
  3. Add sugar, two tablespoons at a time, beating well after each addition.
  4. Continue beating until glossy and stiff peaks have formed.
  5. Using a spoon or pastry tube, shape meringue into nests on an unglazed paper-lined baking sheet.
  6. Make each nest about 2 ½ inches wide and 1 ½ inches high.
  7. With a spoon, make a well in the center of each nest.
  8. Bake at 250 degrees F for 50 to 60 minutes, until meringues are firm and dry.
  9. Remove from paper and cool on wire racks. Fill each well with raspberry filling.