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.
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.
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.
Almond Meringue Recipe with Raspberry Sorbet
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
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
Nutrition
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.
Erika @ The Hopeless Housewife
Love this for Valentine's Day! So pretty!
Jessica@AKitchenAddiction
What a gorgeous Valentine's Day dessert!
Jen @ Savory Simple
Just beautiful
Jenna
These are si beautiful! Ive actually never had meringue. Ive always been put off by it but these make me want to try it really bad
Brianna
Oooooo....this looks delish! I have been hunting for healthy Valentine's Day desserts for my hubby. ... this goes on the list!
Deborah
First of all, your boys are too cute! And this looks amazing! The perfect Valentine's Day dessert!
kirsten@FarmFreshFeasts
Your boys are a hoot--is the pencil you used to draw the circles yours alone because you're the girl?
My spouse loves few sweets but he does like raspberry sorbet--I'll add this to my list of desserts he may like.
Thanks, Dara!
Laura (Tutti Dolci)
Such a pretty dessert, Dara! I love meringues and the raspberry sorbet is gorgeous!
DessertForTwo
I'm almost positive this should be scaled down to serve two. I'm off to work on it! 🙂
Dara (Cookin' Canuck)
This does indeed serve two. The meringue recipe makes six meringues, but I mention that four of them should be set aside (frozen) for a later time.
Aggie
I absolutely love meringues, and have always been intimidated to make my own. You make it look pretty darn easy Dara! Beautiful!
claire @ the realistic nutritionist
Such a gorgeous dessert Dara!!
Carla @ Carlas Confections
I really love meringues too. I love this cookie version, and that sorbet looks so delicious!
Anna @ Crunchy Creamy Sweet
I love these little meringue nests! Adorable!
Holly
I made raspberry sorbet last week and I think these meringue would be the perfect partner with it. It elevates the dessert into something special.
Sommer@ASpicyPerspective
So pretty and festive!
Katrina @ In Katrina's Kitchen
What an elegant dessert!
Zazogki
noticed, but I've been on a serious sugar binge as of late (examples here, here & here). Each afnootern, I find myself craving something sweet and I almost always give in without a
megan @ whatmegansmaking
I've never made meringues before - they look so fun! Love this idea 🙂
Gerry @ Foodness Gracious
It's been forever since I made meringues, these look great!!
Robyn Stone | Add a Pinch
Such a great recipe, Dara! Love this!
bellini
It tastes so decadent it is hard to believe that it is low in calories. Perfect for Valentines Day.