Raspberry Meringue Fools

Raspberry Meringue Fools
8 servings




Meringue Cookies

egg whites at room temperature
tsp cream of tartar
cup sugar

Raspberry Fool

cup fresh raspberries
Tbsp sugar
1 ½
cup whipping cream
Tbsp sour cream
tsp finely grated orange zest
icing sugar for dusting


Step 1

For meringue cookies, preheat oven to 225 °F. Whip egg whites with cream of tartar until foamy. While whipping, gradually add sugar and whip on one speed lower than highest (for a tighter, more stable meringue) until whites hold a stiff peak. Whites with this much sugar will not over whip, so give it the time it needs, about 5 minutes.

Step 2

Transfer meringue to a piping bag fitted with a large (#4) star tip and pipe 16 2 –inch round “cookies” on a parchment lined baking sheet. Bake meringue on center rack of oven for 1 ½ hours, then turn off oven and leave cookies in until dry (they should lift easily off the parchment). Let meringues cool to room temperature.

Step 3

For raspberry fool, crush 1 cup of raspberries with 3 Tbsp of sugar and set aside. Whip cream to medium peaks and whip in remaining 2 Tbsp sugar, sour cream and orange zest. Fold in crushed raspberries roughly (they don’t have to be fully incorporated).

Step 4

Immediately before serving, crumble meringue cookies into raspberry fool and spoon into serving glasses.

Step 5

Prepare Meringue Cookies and Raspberry Fool (filling) as above.

Step 6

To serve, spoon a dollop of raspberry fool between the two meringue cookies and place on a serving plate. Assemble immediately before serving.

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