Saturday, August 25, 2012

Raspberry Meringue Parfait

I saw these parfaits over at Eat Live Run while I was looking around for a dessert to make for our anniversary.  I didn't follow her recipe exactly as I wanted to make the raspberry sauce I've made before but I used her meringue recipe.

3 egg whites, at room temperature
3/4 cup granulated sugar
1/4 tsp cream of tartar
1/4 tsp vanilla extract

Raspberry Sauce:
6oz fresh raspberries
1.5 tablespoons superfine sugar
Seeds from a 1/4 of a plumped vanilla bean

Preheat oven to 200 and line a baking sheet with parchment paper.

To make the meringues, in the bowl of an electric mixer beast the egg whites on medium speed until foamy.  Add the cream of tartar and continue to beat until the egg whites form soft peaks.  Add the sugar slowly and continue to beat on high until the meringues hold stiff peaks, then beat in the vanilla.

Spoon mounds of meringue onto the parchment paper and bake for 1 1/2 hours.  Turn off the oven and leave the meringues to dry out in the oven for 2 hours.

To make the raspberry sauce, combine the raspberries and sugar in a small saucepan. Cook over medium heat, stirring occasionally to dissolve the sugar, until the berries have given off some juices and they come to a boil. Transfer to a sieve set over a bowl. Using a spatula rub the berries and juices through the sieve.

To make the parfaits, spoon some raspberry sauce in the bottom of the glass, add crumbled meringue and a scoop of vanilla ice cream.  Repeat until glass if full and finish with the raspberry sauce.

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