How To make Raspberry Meringues(Pressed Cookies)
3 large egg whites
room temp
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1/4 cup raspberry preserves
6 drops red food coloring
Heat oven to 225 degrees. Cover cookie sheets with brown paper. In a small bowl, beat egg whites, cream of tartar and salt until soft peaks form. Gradually add sugar, beating until VERY stiff peaks form, about 10 minutes. Add preserves (not jelly) and food coloring; beat one minute at high speed. Pipe meringue iwth pastry tube into 1 inch rosettes with a number 2D decorator's tube onto prepared cookie sheets. Bake for 2 hours. Cool completely then remove from paper. Makes 3 dozen. Cecelia Rubio:
winner at Del Mar County Fair, 1993
How To make Raspberry Meringues(Pressed Cookies)'s Videos
LORETTA LYNN'S RASPBERRY SNOW BARS! Easy & Quick Dessert Recipe! Meringue Cookie Topping - SO GOOD!
#lorettalynn #meringue #dessert #shortbread
CORRECTION: use 1/2 cup coconut in filling. I said a heaping cup in the video, but I meant to say 1/2 heaping cup of coconut.
Loretta Lynn's Raspberry Snow Bars are just as iconic as her voice. I hope you'll try this recipe! I made mine with melted butter and a little extra flour. The original recipe measurements are included in the recipe link below. Enjoy!
Printable recipe for Loretta Lynn's Raspberry Snow Bars:
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KitchenAid Cordless Hand Mixer
Raspberry Dish Towel
9x13 Fat Daddio Pan
Superboard Pastry Board
Blending Fork
Smucker's Red Raspberry Preserves
Tiptree Sweet Tip Raspberry Preserves
Tiptree Apricot Preserves
Silicone Spatulas
Music performed by: Bonnie & Nick Norris
Violins: Bonnie Norris
Guitar: Nick Norris
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Thumbprint Cookies | Jam Cookies Recipe
These thumbprint cookies (aka jam cookies) are buttery, rich and filled with jam of your choice. These cookies are perfect for Christmas, for birthdays or for any holidays. They are easy to make and everyone loves them.
Full written recipe + tips how to make the best cookies:
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Ingredients:
1 cup (230g) Butter, softened
2/3 cup (85g) powdered sugar
1 teaspoon Vanilla extract
1/4 teaspoon Salt
1 Egg yolk
2¼ cups (280g) Flour
Jam of your choice
Directions:
1. Line two baking sheets with parchment paper and set aside. Preheat oven to 170°C (340°F).
2. In a large bowl cream butter and powder sugar until smooth and creamy. Add egg yolk, vanilla extract and mix until combined. Add flour, salt and stir until incorporated and dough is formed.
3. Using a one-tablespoon cookie scoop or measuring tablespoon take 1 tablespoon of dough and roll into balls.
4. Then place the balls on prepared baking sheets. Slightly flatten the balls and then make an indentation with your thumb or with a back of a spoon into each ball. At this stage, if dough is too soft, refrigerate for 30 minutes. Then, fill each with cookie the jam.
5. Bake for 12-15 minutes, the cookies should still be pale, but slightly golden at the bottom.
6. Dust with powdered sugar (optional) and allow to cool on a wire rack.
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Raspberry Meringue Mille-feuille - In The Kitchen With Kate
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Enjoy!
Recipe: bake at 220ºC for 15-20 minutes
cut 11cm x 4.5cm
1 pack pre rolled Puff pastry
Caster sugar
Raspberries
double cream
icing sugar, to taste
raspberry jam
Meringue-
2 medium egg whites
55g caster sugar
blow torch
piping bags
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Raspberry & Cream Meringue Cookies Recipe
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Raspberry & Cream Meringue Cookies are so amazing, fresh and tasty. You get a bite of summer in each cookie. I really love tartness of the raspberry combined with sweet meringue. The perfect meringue is sweet, light and crisp with a slightly chewy centre and the raspberries are a perfect addition with raspberry cream. To die for.I hope you guys enjoy this recipe! If you like raspberries like I do, this is the dessert for you
How to Make Valentines Cupcakes
No one will be able to resist these delicate Valentines Cupcakes topped with raspberry Swiss meringue buttercream roses.
Moist and zingy lemon cupcakes topped with raspberry-flavored buttercream are the perfect treat for any occasion but especially appropriate for Valentine’s day! A dozen roses are a nice gesture but a dozen rose cupcakes are a delicious surprise. It's a fast and easy recipe that is super-moist and delicious. I did add a drop of pink food coloring to the batter if you watch the video you'll see what happens when the raspberry reduction is used instead!
Full Recipe:
If you haven't made swiss meringue buttercream before I hope you give it a try. It's really creamy, not too sweet and pairs perfectly with that raspberry reduction.
A FEW TIPS AND POINTERS
* I made a batch of the cupcakes flavored with the 3 tablespoons of the raspberry reduction but they turn lilac after baking. Not the end of the world but wasn’t the look I was going for.
* You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
* Making the raspberry reductions takes a minute or two so if you’re in a hurry try adding in some strained preserved or a bit or the juice from frozen raspberries instead.
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Thumbprint Cookies | Preppy Kitchen
Thumbprint cookies are the original no stress ready in a snap cookie. The bright colored jam filling reminds me of Autumn leaves and Christmas ornaments. I made these with a drizzle glaze but you can use chocolate, nuts or coconut flakes just as easily. Let me know which one you prefer!
I love that these cookies can be made with little ones, as long as they have extra clean hands! Some people will use a teaspoon to press the indent into the cookie but I think it's called a thumbprint cookie for a reason. The recipe for the sugar cookie base is super versatile by the way, also great for cut out cookies!
Full Recipe:
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