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    Home » Desserts » Other Treats

    Almond Meringue Recipe with Raspberry Sorbet

    Published: Feb 4, 2013 · Modified: Apr 4, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 26 Comments

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    Almond Meringue Recipe with Raspberry Sorbet by Cookin' Canuck #dessert #ValentinesDay #recipe
    A low-fat dessert recipe for Valentine's Day: Almond Meringue with Raspberry Sorbet.

    Talk about going from one extreme to the next. Just as we flip the channel from a screenful of men dressed in heaving padding and beating the tar out of each other, then we find it's time to start talking about pink hearts, roses and Valentine's Day dinners for our loved ones. (Check out my boys' 6-second tribute to the Super Bowl - turn on the sound by click on the speaker icon at the bottom left of the video. Maybe I can convince them to do a something a little more sensitive for Valentine's Day. Uh-huh.)

    Perhaps this dichotomy in our personalities is what keeps us sane and somewhat interesting. Whatever the reason, I think that most of us can agree that we like to indulge in a sweet treat once in awhile, and that making a special dessert for our loved ones is one way to express our affection on Valentine's Day. Or any day, for that matter.

    This is a dessert I've made for a long time. In fact, I grew up eating meringue cookies, filled with chocolate chips or crystallized ginger, from my grandmother's kitchen. They look fancy, but all they require is some whipped, sugared egg whites and a little patience (they bake slowly in the oven). The beauty is that they can be made the day ahead. This recipe makes six meringues, studded with nutty toasted almonds, but only calls for two of them. The extra meringues can be stored in an airtight container in the freezer for up to three months.

    If raspberry sorbet isn't your thing (though it makes a pretty presentation for Valentine's Day), then replace it with your favorite flavor of sorbet. Using sorbet, rather than ice cream, cuts down on the calorie and fat count significantly. If you prefer to make your own sorbet, try this Easy Strawberry Sorbet Recipe.

    The recipe:

    Preheat the oven to 225 degrees F.

    In a medium skillet set over medium heat, toast the almonds until light golden brown. Transfer to a cutting board and coarsely chop.

    Draw 6 circles on parchment paper, using a 4-inch circle cutter or rim of a glass. Flip over the parchment paper and place it on a large baking sheet.

    Place the egg whites and cream of tartar in the bowl of a mixer. Using the whisk attachment (or a hand mixer), mix on high speed until the eggs are foamy. Continue to mix on high speed while gradually adding the sugar. Whip until the egg whites form stiff peaks. Do not underbeat.

    Almond Meringue Recipe with Raspberry Sorbet by Cookin' Canuck #dessert #ValentinesDay #recipe

    Beat in the lemon juice and vanilla extract. Fold in all but 2 tablespoons of the toasted almonds.

    Scoop even portions of the egg white mixture onto the 6 circles. Use the back of a spoon to spread the egg whites to the edge of each circle. Put the baking sheets in the oven. Bake for 1 ½ hours, then turn off the oven and leave the meringues in the oven for an additional 30 minutes.

    Almond Meringue Recipe with Raspberry Sorbet by Cookin' Canuck #dessert #ValentinesDay #recipe

    Gently peel the meringues off of the parchment. Cool completely and put 4 of the meringues in an airtight container and freeze for a future use.

    Almond Meringue Recipe with Raspberry Sorbet by Cookin' Canuck #dessert #ValentinesDay #recipe

    Place 2 meringues on plates, top each with half of the raspberry sorbet. Sprinkle with the remaining chopped almonds and serve.

    Meringue topped with raspberry sorbet on a white plate.

    Almond Meringue Recipe with Raspberry Sorbet

    This almond meringue with raspberry sorbet may look fancy, but is surprisingly easy to make.
    5 from 1 vote
    Print Pin Rate
    Course: Desserts
    Cuisine: French
    Keyword: Valentine's Day Dessert
    Prep Time: 30 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 2 hours
    Servings: 2 Servings
    Calories: 190.6kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • ⅔ cup sliced almonds
    • 2 egg whites
    • ¼ teaspoon cream of tartar
    • ½ cup granulated sugar
    • 1 teaspoon fresh lemon juice
    • ¾ teaspoon vanilla extract
    • ½ cup ¼ pint raspberry sorbet
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    Instructions

    • Preheat the oven to 225 degrees F.
    • In a medium skillet set over medium heat, toast the almonds until light golden brown. Transfer to a cutting board and coarsely chop.
    • Draw 6 circles on parchment paper, using a 4-inch circle cutter or rim of a glass. Flip over the parchment paper and place it on a large baking sheet.
    • Place the egg whites and cream of tartar in the bowl of a mixer. Using the whisk attachment (or a hand mixer), mix on high speed until the eggs are foamy. Continue to mix on high speed while gradually adding the sugar. Whip until the egg whites form stiff peaks. Do not underbeat.
    • Beat in the lemon juice and vanilla extract. Fold in all but 2 tablespoons of the toasted almonds.
    • Scoop even portions of the egg white mixture onto the 6 circles. Use the back of a spoon to spread the egg whites to the edge of each circle. Put the baking sheets in the oven. Bake for 1½ hours, then turn off the oven and leave the meringues in the oven for an additional 30 minutes. Gently peel the meringues off of the parchment. Cool completely and put 4 of the meringues in an airtight container and freeze for a future use.
    • Place 2 meringues on plates, top each with half of the raspberry sorbet. Sprinkle with the remaining chopped almonds and serve.

    Notes

    Weight Watchers Points: 9 (SmartPoints), 5 (Points+), 4 (Old Points)

    Nutrition

    Serving: 1Meringue + 0.25 Cup Sorbet | Calories: 190.6kcal | Carbohydrates: 33.2g | Protein: 4g | Fat: 5.3g | Saturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 18.9mg | Fiber: 2.3g | Sugar: 32.7g
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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      Reader Interactions

      Comments

      1. Kari

        February 15, 2015 at 12:37 pm

        I love how sweet yet low cal meringue is! I made chocolate chip meringues for Valentine's day but I love how this one is paired with raspberry sorbet. Yum!
        Kari
        http://www.sweetteasweetie.com

        Reply
      2. justin

        February 07, 2013 at 1:58 pm

        They say the way to anyone’s heart is via their stomach. 🙂 What immediately came to my mind looking at the pictures was the gift I'm gonna give to my girlfriend on Valentine's Day. I've made a private booking for one of the courses organized by Zac’s cooking school here in Vancouver - cooking classes for couples and this recipe will most certainly be among the first ones we'll try together. So it fits in perfectly with my romantic plans. 🙂

        Reply
      3. Annalise

        February 06, 2013 at 2:51 pm

        Love everything about this! I think meringues are very highly underrated. I definitely should make them more often.

        Reply
      4. Loretta | A Finn In The Kitchen

        February 05, 2013 at 7:12 pm

        This looks like a wonderful Valentine's Day dessert! Plus, I just had some delicious raspberries and now I can't get them out of my head.

        Reply
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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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