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RASPBERRY INTENSE SWIRL MERINGUES

For the past 3 years I’ve had the pleasure of creating recipes and experiences with Bonne Maman. Working with these gorgeous products and this stunning French brand charges my creativity and gets me into the holiday spirit every year.


Bonne Maman INTENSE line delivers more of the fruit and flavour we love, but with less sugar (38% less sugar than regular preserves, to be exact) and no additives, artificial flavours or corn syrup. The fruit flavours come through so perfectly, they are great on their own or a delight to bake or cook with.


I was inspired by Raspberry Intense and explored the idea of Raspberry Swirl Meringues. Classic meringues, crunchy on the outside and chewy on the inside with a delightful swirl of Bonne Maman Raspberry Intense.

RASPBERRY INTENSE SWIRL MERINGUES

YIELD: 40 - 45 Meringue Kisses

TIME: 90 minutes

INGREDIENTS

3 egg whites (room temperature)

1/4 teaspoon cream of tartar

1/3 cup Castor Sugar

1/3 cup Icing Sugar

2 Tablespoon Bonne Maman Raspberry Intense

INSTRUCTIONS

  1. Preheat oven to 245℉

  2. Whisk Raspberry Intense in a small bowl and set aside.

  3. Seperate egg whites into in medium bowl, be sure not to get any yolk in them. The oils from the yolk will prevent your meringue from fluffing and stiffening fully.

  4. Beat egg whites with cream of tartar until peaks form, then begin adding sugar mixture, one spoon at a time until glossy and shiny.

  5. Fold your piping bag down so you are working inside the bottom half. Using a brush paint 3 stripes of Bonne Mamman Raspberry Intense the bag and then fill with 2 - 3 spoonfuls of egg white mixture.

  6. Pipe bite size kisses on a parchment lined baking sheets. Working in small batches, repeat these steps until the mixture is done and you have filled approximately 2 baking sheets.

  7. Bake for 1 hour and then slightly open the door and allow to cool in the oven.

  8. Depending on size you should have about 40 - 45 kisses


Your Meringue kisses will last up to two weeks at room temperature as long as they're kept dry. Store in an air tight container lined with parchment paper for best results.

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