KITCHENAID ACCOLADE 400 - Manuel (Page 51)

49
Raspberry Filled
Almond Meringue Dessert
Meringue
2 cups (475 ml)
toasted slivered
almonds, finely
chopped
8 egg whites, room
temperature
1 tablespoon (15ml)
vanilla
1 teaspoon (5 ml)
white vinegar
2 cups (475 ml)
powdered sugar
Filling
2 cups (475 ml) frozen
raspberries
(from 16 oz.
[455 g] bag)
1 ⁄
2
cup (120 ml)
granulated sugar
2 tablespoons
(30 ml) cornstarch
1 ⁄
4
cup (60 ml) water or
orange juice
1 cup (235 ml)
whipping cream
3 tablespoons
(45 ml) powdered
sugar
To make Meringue, place egg whites in mixer
bowl. Attach bowl and wire whip to mixer. Turn to
Speed 8 and whip about 1
1 ⁄
2
minutes, or until
foamy. Continuing on 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 ⁄
2
minutes, or until stiff but not dry. Stop
and 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 (23-cm) round baking pans lined with
waxed paper cut to fit the pan bottoms, greased,
and floured. Bake at 350°F (177°C) 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 ⁄
2
minutes, or until
cream holds soft 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 (191°C) for 6 to 8 minutes.
Per serving: About 528 cal, 11 g pro, 58 g carb,
28 g fat, 41 mg chol, 71 mg sod.