Impressive meringue “baskets” filled with lime curd and fresh berries and garnished with raspberry sauce makes a stunning finish to any spring dinner.

Susanne A. Davis
Source: EatingWell Magazine, March/April 1999
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Ingredients

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Directions

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  • Preheat oven to 350 degrees F. Spread almonds in a pie pan and toast, stirring occasionally, until fragrant, 5 to 8 minutes. Finely chop and set aside. Reduce oven temperature to 220 degrees .

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  • Line a large baking sheet with parchment paper; set aside.

  • Place egg whites in a large bowl. Place bowl in a larger bowl of hot water and stir until whites are lukewarm. Remove from water and add cream of tartar and salt. Beat with an electric mixer on medium speed until soft peaks form. Gradually beat in 2/3 cup sugar. Add vanilla and almond extracts and beat until meringue is glossy and stiff, 2 to 3 minutes. Using a rubber spatula, fold in reserved almonds and remaining 2 tablespoons sugar.

  • Spoon meringue into a large pastry bag fitted with a 1/2-inch plain or open-star tip. Pipe eight 3-inch round disks onto the prepared baking sheet, then pipe a two-layer rim around the edge of each disk. (Alternatively, drop 8 mounds of meringue, evenly spaced onto the prepared baking sheet. With the back of a spoon, form the meringue into 8 nests about 3 inches in diameter.)

  • Bake meringues for about 2 hours, or until crisp and firm. Remove meringues from baking sheet while still warm and cool on a wire rack.

  • To serve, place meringues on dessert plates and fill with Lime Curd. Top with berries and garnish with mint. Surround with Raspberry Sauce.

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Nutrition Facts

297.7 calories; protein 5.5g 11% DV; carbohydrates 59.2g 19% DV; exchange other carbs 4; dietary fiber 5.5g 22% DV; sugars 51.1g; fat 5.9g 9% DV; saturated fat 1.4g 7% DV; cholesterol 27.1mg 9% DV; vitamin a iu 117.1IU 2% DV; vitamin c 32.3mg 54% DV; folate 26mcg 7% DV; calcium 44.7mg 5% DV; iron 0.9mg 5% DV; magnesium 38.8mg 14% DV; potassium 256.5mg 7% DV; sodium 81.5mg 3% DV; thiamin 0.1mg 5% DV.