Coconut-rum Meringues With Red Raspberry Sauce Regular And Gluten Free Desserts Recipes

Home  >  Recipes  >  Desserts Recipes   >  Coconut-rum Meringues With Red Raspberry Sauce Regular And Gluten Free Recipes

Share |

Recipe Search

Top Search

 chicken   cake   cheese   cakes   grill   muffins   roll   pizza   burger   checkerboard   curry   wine   tuna   sweet potato   mousse   steaks   souffle   lasagna      kaposzta salata   lassi   medovnik   gluten free   dipping sauce   hungarian   guacamole   butter cookies   lemonade   Condensed Milk Recipe   apple cake   blueberry fungee   urdu   shawarma   biryani   donuts   bombay biryani   puff pastry    chicken chilli   blueberry funge   Indian Chicken Curry   birthday cake   beirox   Burfi   Danish Pastry    samoosa   dum biryani   nuggets   moosa   ampalaya   gulab jamun   1994 3rd Place   cheddar cheese   drumsticks   red wine and rosemary porterhouse   kanum ma kang mung   mustard meatloaf   lamb stew with rosemary dumplings   chicken pasta   skillet enchiladas   cheese balls   apple custard   targine   phirni   chinese rice   chocolate cookies   salsa sauce   tuna ring   whelks   fajita chicken   apple Salsa   lemon lime soda   pinacolada   apple pinwheels   albanian   aljotta   Baklava   plain cake   pepsi   frappuccino   crab mousse   Cream Cheese Recipe   coca cola   flounder   mister saleem   potatos   BBB   chicken picata   ground cherry pie   vanilla cream cake   electric lemonade   white sauce   tartar sauce   apricot muffins   turkey wrap   vegetable biryani   lemon lime   cheese pizza   key lime cake   3B   Lunchbox  

Coconut-rum Meringues With Red Raspberry Sauce Regular And Gluten Free


  • 6 egg whites
  • 1/4 teaspoon salt
  • 3/8 teaspoon cream of tartar
  • 1 1/2 cups granulated sugar
  • 3 teaspoons vanilla extract
  • 1 tablespoon white vinegar
  • 4 cups heavy whipping cream
  • 1/2 cup dark rum
  • 2 cups sweetened flake coconut
  • Red Raspberry Sauce
  • 1 (10 ounce) package frozen raspberries,
  • thawed and crushed
  • 1 1/2 teaspoons cornstarch
  • 1/2 cup tart red jelly

  • Method:

  • Heat oven to 300 degrees F.
  • Beat egg whites, salt and cream of tartar in dry bowl until foamy. Slowly add sugar while beating on medium speed; then add 1 teaspoon vanilla extract and vinegar while beating on high until mixture is very shiny and forms stiff peaks. Cover 2 cookie sheets (11 x 17-inches) with heavy paper on which is drawn two circles of 8-inches each (centered). Fill a pastry bag (large tip) with half of meringue mixture. Start in the center of a circle and pipe a spiral to completely fill the circle to the outer edge. (This forms the bottom layer.) Around outer edge pipe a second then a third coil to form a 1 3/4-inch side wall. Refill bag and repeat second circle. Bake 50 minutes.
  • Turn off oven and leave meringues inside for 25 more minutes, then remove to a cool place.
  • Whip heavy cream with an electric beater until thickened. Slowly beat in rum and last 2 teaspoons of vanilla extract. Beat until stiff. Fold in 1 1/2 cups of coconut. Spread remaining 1/2 cup coconut on cookie sheet and broil 4-inches from heat unit 2 or 3 minutes to reach toasty golden color.
  • Carefully remove 1 meringue shell from paper, and gently peel away paper from shell. Place shell on a round plate or platter. Fill center with 1/2 the whipped cream mixture. Carefully place second shell upside down over the first. Ice top and sides with remaining cream mixture. Sprinkle top and sides with toasted coconut. Garnish plate with seasonal flowers and serve with Red Raspberry Sauce. Whipped topping flavored as in recipe may be substituted for whipped cream
  • ............................................................
  • Red Raspberry Sauce
  • Combine berries and cornstarch; add jelly. Bring to a boil quickly. Stir while cooking until juice clears and mixture thickens slightly. Strain and cool.
  • Other sauces such as peach, pineapple, cherry or hot fudge may be used as desired

  •  Coconut-rum Meringues With Red Raspberry Sauce Regular And Gluten Free 



    Copyright 2009 - 2018, All rights reserved,