Sweets to the Sweet … Raspberry Jello Mini Meringues

NOTE: I’ve made all three desserts (citrus curd, madeleines and meringues) before. However, there’s a new TWIST for the meringue recipe.

Although not having a huge sweet tooth, I recently developed a lemon craving and decided to make lemon curd with the two lemons in my fridge. I had enough citrus juice for my recipe as I was able to supplement the shortage with lime juice, but ran short of zest for my second planned dessert … madeleines. I was sure I had some lemon zest in the freezer but I was wrong and ended up using orange zest instead. I love that citrus varieties are mostly interchangeable in cooking.

After making a batch of lemon curd, I ended up with extra egg whites.

Now, I’ve tossed more than my share of egg whites down the drain, in my time,  as I can only eat so many meringues and pavlovas and my single attempt at sponge cake was met with disaster. However, these bright coloured mini meringues caught my eye while web surfing. They get their colour and flavour from something that many of us have in our pantries … a package of Jello. You’ll notice that the vibrant colour of the mixture pales dramatically as the whites are being beaten so, if you want something brighter, you’ll  have to add gel paste to boost the colour of the final product.

Raspberry Jello mini meringues – You can find the recipe for these meringues on line here.

I decided to pipe these mini meringues as I was hoping for lovely ridges on the final product but I had problems getting stiff peaks, and the ridges softened by the time I got the entire tray piped and into the oven. Of course, you can spoon out larger mounds and and serve them as colourful pavlovas topped with whipped cream and fresh fruits.

Orange poppy seed madeleines – Madeleine pans will give your little cakes the classic design when presented bottom side up, but if you don’t have any, you can certainly bake the little butter cakes in mini muffin tins.

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13 thoughts on “Sweets to the Sweet … Raspberry Jello Mini Meringues

  1. I love how you were able to make everything you wanted to make by having a few substitutes. And I love all those citrus flavours. The meringues are so pretty in that shade of pink. I too, have a lot of egg whites. I put mine in zip lock bags and freeze them – they do come in handy xx

    1. My lighting made the pink meringues look kind of salmon so I didn’t have a lot of pictures to choose from.

      The 2 lemons I THOUGHT I had ended up being 1 1/2 lemons as one end started to go ‘off’ so I had to discard the bad bit. I now have a FULL bag of lemons in my fridge. I’ve only got a few madeleines left in the fridge 🙂

  2. The meringues are so cute, though I’d prefer madeleines by far (meringue is too sweet for me and it’s one of these sweets where sugar cannot be cut down….).
    I love lemon curd! Haven’t made it for ages…

    1. They’re all really sweet and to be honest I prefer the madeleines too. I finished all the meringues first though … they’re kind of addictive once you start. 🙂

      The tangy lemon curd are very tasty on their own or as part of other desserts.

  3. I feel the same way as you about egg whites, but these are a great solution. Jello, lol, who knew? A friend was telling me about her Mocha meringues she just made with a little espresso powder and cocoa and mini chocolate chips…

  4. I have made these raspberry meringues (We call them Meringue Kisses) EVERY Christmas for my entire life! My grandmother always made them- and my mother always made them- and now me. 🙂 They are a favorite for sure. SO easy too! I put mini-chocolate chips in mine as well.

    1. They’re very easy and tasty too. I wish I had other flavours/colours to try. My mom only made the regular sized meringues though she would hide a well dried maraschino cherry or walnut half inside at Christmas. Great memories.

      Thank you for commenting with your own family history with these meringues. 🙂

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