Lemon Raspberry Clouds
Ingredients
- 3 large egg whites (scant 1/2 cup)
- 1 teaspoon vanilla
- Pinch of salt
- 3/4 cup granulated sugar
Raspberry Sauce
- 3 cups (about 12 ounces) fresh raspberries, divided use
- 2 tablespoons granulated sugar
- 1 tablespoon orange juice or water
- 1 1/2 teaspoons cornstarch
- Häagen-Dazs Five Lemon All Natural Ice Cream
- Lemon zest and mint for garnish
Preparation
- Preheat oven to 250°F. Line a baking sheet with parchment paper.
- Combine egg whites, vanilla and salt in a large bowl. Beat with an electric mixer until foamy. Gradually add sugar and continue beating until whites hold very firm glossy peaks, about 5 minutes.
- With a spring-loaded ice cream scoop or large spoon, evenly space six mounds of meringue on prepared baking sheet. With the back of a spoon, form a depression in the center of each mound.
- Bake 1 hour. Turn oven off and leave in oven with door closed for another hour. Remove from oven and cool completely. Use metal spatula to remove from parchment paper. Store in airtight container for up to 1 week.
- Raspberry sauce: Place 1 1/2 cups berries, sugar, juice or water and cornstarch in a small (1-quart size) saucepan. Stir to combine. Bring to a simmer over medium heat stirring frequently. Simmer on low 2 minutes until liquid is translucent and berries are broken down. Cool.
- Spoon 2 to 3 tablespoons raspberry sauce into depression of each meringue. Place a scoop of ice cream over sauce. Garnish with remaining raspberries, lemon zest and mint leaf.
Serves
Makes 6 servings
Notes, Tips & Suggestions
Egg white meringue shells
take a few hours in the oven, so plan ahead. Make in advance and store airtight
for up to a week. Meringue Shells
