I was paid by Driscoll’s to create and post this recipe. All opinions are my own. Please visit Driscolls.com for more berry recipes.
I love the time of year when I can flip the thermostat from “heat” to “cool.” It makes me happy. What can I say? I just love summer.
I’m seeing lots of summer fruits in the grocery store these days. Is it weird to be in love with the produce section? I love wandering around there, looking for the best summer fruits to bake with.
This week, it was raspberries.
Gorgeous, juicy, red, ripe raspberries. My grandma always said if she was God, she would make raspberries the size of her palm. I kind of like them the way they are; I love that little bite-size burst of flavor.
The Driscoll’s raspberries at Costco looked so good, I stood there in the store, dreaming of all the things I could make with them. Then I bought two packages.
If ever there was a summery dessert, it was meringues. They are just so light and airy, not heavy, not overly fussy, just perfect for warm days. I swirled some lemon zest and raspberries into these meringues to make them sweet and flavorful.
But, they are just not complete until you top them with whipped cream and more fresh berries.
By the way, you can score lots of fresh berries of your own by entering the giveaway below. Driscoll’s has agreed to give one lucky winner $100 in Driscoll’s coupons, enough to last you all summer!
If the summer berry cravings are getting the best of you, this little mouthful ought to take care of it. Or, visit the Driscoll’s website for more #RaspberryDesserts recipe ideas using fresh berries.
Or, if you can’t wait for the baking, just eat them plain!
Want more? Look at these meringue recipes!
- (1) 6 oz. package (about 2 cups) fresh raspberries
- 1 cup + ¾ cup sugar
- 3 egg whites
- pinch of cream of tartar
- pinch of salt
- zest of one lemon (about 1 tablespoon)
- sweetened whipped cream
- In a saucepan, combine 1 cup berries with 1 cup sugar. Use a potato masher to mash the berries. Bring to a boil, and boil for about 5 minutes, to create a jam. Remove from heat and pour into a dish. Chill for 1-2 hours, until cool.
- Place egg whites in a mixing bowl and whip on high speed. Gradually add sugar, cream of tartar and salt. Continue whipping on high for several minutes until stiff peaks form. Add lemon zest and mix until well combined.
- Add about 1-2 tablespoons of the jam to the meringue. Fold very gently, to create a swirled effect.
- Gently spoon meringue onto a baking sheet lined with parchment paper. Make swirls about 2 inches in diameter, using a spoon to swirl and create a well in the center.
- Bake at 200F for 60-70 minutes. Let cool before removing from parchment paper.
- Top each meringue with sweetened whipped cream and fresh raspberries.
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