Recipes

Categories
More >

Rasberry Coulis

Preheat the oven to 300ºF. Line two cookie sheets with parchment paper, or lightly butter and flour them. In a clean glass or copper bowl, with an electric mixer, beat the egg whites and 2 cups of the confectioners' sugar together until smooth. Beat in the remaining 1¾ cups sugar and the Alchermes or other flavoring and continue beating until stiff glossy peaks form.

Fill a large pastry bag fitted with a large star tip with the meringue. Pipe 1 1/2-inch meringues onto the cookie sheets, spacing them about 1 inch apart. Sprinkle the tops of the meringues with colored sprinkles.

Bake, rotating the sheets once or twice, for about 1 hour, or until the meringues are firm and completely dry. Remove from the parchment paper and let cool completely on wire racks.

Variation: Sandwich the meringues together with sweetened whipped cream and serve with sliced strawberries for an elegant dessert.

Ingredients

One half pint (1 cup) raspberries, gently washed and dried

4 tablespoons sugar

1 teaspoon fresh lemon juice

Directions

Puree the berries in a food processor or blender until very smooth. Strain the juice in a fine mesh sieve over a bowl; discard the seeds and residue pulp.

Stir the sugar and lemon juice into the bowl with the raspberry puree. I store the sauce in plastic squeeze bottles, then decorate the plates of spumone just before serving.

Store the sauce in the refrigerator.

Comments

There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Pre-order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and lots of scenic pictures of Italy taken by Mary Ann on her travels through the years.

Pre-order using this link and receive a signed book plate with your order.

Release date: November 1, 2018