2 pints fresh raspberries
12 egg whites
2 cups brewed rooibos tea
2 TBSP honey
18 TBSP sugar (extra-fine)
20 tart shells (pre-baked)
Egg whites + sugar = neato! My favorite part is making sure the meringue is whipped enough by holding the bowl upside-down, if it falls onto my head then I did not whip it enough. I do not like meringue on my head, so…I whip it enough!
Wash the pints of raspberries and set 20 aside (for topping the tarts). Place the remainder of the raspberries in a small bowl, add the honey, and mash them up with a fork. Place the mixture along with the brewed rooibos tea into a large skillet on medium-high heat. Let it simmer away for about 15-20 minutes, until the tea has evaporated and your left with a thicker raspberry ‘jam.’ Remove from the heat and allow it to cool. Now you can whip up your meringue.
Separate your egg whites by using an egg separator, or the old fashion way (over-top a bowl, crack the egg in half and pour the yolk back and forth into each side until the white has fallen away from the yolk into your bowl). Now whip away! Feel free to hand-whip if you want a good work out for your arms, but an electric mixer is much easier.
First off, whip the egg whites on medium until they get nice and foamy, then you can start adding in your sugar. With the mixer on high, slowly add in the 18 TBSP of sugar, over a period of about 6-8 minutes. The mixture will get white & shiny. Like I mentioned above, if you are confident in how well the meringue has been mixed, feel free to hold the bowl upside-down, and if it stays put then you’re good!
Fold in the (now cool) raspberry mixture until it is a nice, light pink colour. spoon some into each of your (pre-baked) tart shells, top with a fresh berry, and cook in a pre-heated oven of 400 degrees for 15 minutes, or until the meringue starts to brown.
Serves 20 tarts
Total cook time…45 min
1 Comment to “Raspberry Rooibos Meringue Tarts”
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