KitchenAid KP2671XAC - Professional Stand Mixer Instructions And Recipes Manual page 54

Almond Meringue Dessert
Meringue
2 cups toasted
slivered almonds,
finely chopped
8 egg whites, room
temperature
1 tablespoon vanilla
1 teaspoon white
vinegar
2 cups powdered
sugar
Filling
2 cups frozen
raspberries (from
16 oz bag)
1 ⁄ cup granulated
2
sugar
2 tablespoons
cornstarch
1 ⁄ cup water or
4
orange juice
1 cup whipping
cream
3 tablespoons
powdered sugar
Raspberry Filled
To Make Meringue:
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 8 and whip
about 1 ⁄ minutes, or until foamy. Continuing on
1
2
Speed 8, add vanilla and vinegar. Whip about
5 seconds. Add powdered sugar. Turn to
Speed 4 and beat about 5 seconds. Stop and
scrape bowl. Turn to Speed 8 and whip about
2 1 ⁄ minutes, or until stiff but not dry. Stop and
2
scrape bowl. Add nuts. Turn to STIR and mix
about 10 seconds, or until well blended.
Divide egg white mixture equally between two
9-inch round baking pans lined with waxed
paper cut to fit the pan bottoms, greased, and
floured. Bake at 350°F for 25 to 35 minutes, or
until golden brown. Cool in pans about
15 minutes. Remove from pans and cool
completely on wire racks.
To Make Filling:
Place raspberries, granulated sugar, cornstarch,
and water in medium saucepan. Cook and stir
over medium heat until bubbly. Cook about
1 minute longer, or until thick and translucent,
stirring constantly. Remove from heat. Strain
seeds if desired. Cool completely.
Place whipping cream and powdered sugar in
mixer bowl. Attach bowl and wire whip to
mixer. Gradually turn to Speed 8 and whip
about 1 1 ⁄ minutes, or until cream holds soft
2
peaks. Stop mixer. Add cooled raspberry
mixture. Turn to Speed 8 and whip about
15 seconds, or until thick and blended.
Place 1 meringue layer on serving plate. Top
with half the filling. Top with remaining
meringue layer and remaining filling. Freeze or
refrigerate until serving. Garnish with fresh
raspberries or almonds, if desired.
Yield: 8 servings.
Tip: To toast almonds, place in baking pan and
bake at 375°F for 6 to 8 minutes.
Per serving: About 528 cal, 11 g protein, 58 g
carb, 28 g fat, 41 mg chol, 71 mg sodium.
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