Walnut and Raspberry Meringue

Walnut and Raspberry Meringue

Walnut and Raspberry Meringue

Helloooo Christmas! And hello chance to make this recipe! Finally! Actually Christmas is way over. It’s SO last year. It’s a NEW year! And I hope you are all having a great one so far. I made this recipe from the “Encyclopedia of Vegetables and Vegetarian Cooking” cookbook for the Christmas party at Alex and Denny’s house. It’s the perfect recipe for me to post this first post of the new year. A new year deserves a certain amount of celebration. Also included for your viewing pleasure is a photo from the last hike we did in 2012 at Saguaro National Park West here in Tucson. Our friend Chris came to visit for a few days and we had a couple of nice hikes while he was here. This recipe was pretty sweet so be prepared. A small crusty slice will do ya when it comes to this. Have a cup of nice dark coffee along with this and it’ll be just heavenly. If you want to make this a little less sweet, I suggest using vanilla yogurt with raspberries mixed in. This is going to be the route I take from now on when I make this dessert. Make smaller circles and try it both ways if you want to.

Walnut and Raspberry Meringue
3 egg whites
few drops of fresh lemon juice
1 cup superfine sugar
3/4 cups walnuts, finely chopped
3/4 cup heavy cream
few drops vanilla extract
confectioner’s sugar, to taste
1 pound fresh raspberries

1. Preheat the oven to 325F.
2. Draw three 8-inch circles on non-stick parchment paper. Place the circles on baking sheets.
3. Whisk the egg whites in a spotlessly clean and grease-free bowl with the few drops of lemon juice. This gives a more stable foam.
4. When the whites are softly stiff, gradually whisk in the sugar until thick and glossy. Quickly and carefully fold in the nuts.
5. Spread or pipe the mixture onto the three paper circles.
6. Bake for 40-50 minutes, until firm and crisp on top. This may have to be done in batches.
7. Cool on a wire rack and peel off the paper. Store in an airtight container until ready to serve.
8. Whip the heavy cream with the vanilla and sugar until the mixture is quite stiff.
9. Reserving a few raspberries for decoration, crush the rest and mix into the cream mixture.
10. Spread the fruit cream on the 3 meringues. Sandwich them together and decorate the top layer with the reserved raspberries.

Last hike of 2012 in Saguaro National Park West.

Last hike of 2012 in Saguaro National Park West.

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