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Print this Recipe    Rose Meringues

Rose-Scented Meringues With Raspberry Compote
Yields: 8 servings

4 egg whites
1 1/2 cups confectioners' sugar
1/2 to 1 1/2 teaspoons rosewater, or to taste

2 3/4 cups fresh raspberries
1 1/2 tablespoons sugar

2 cups unflavored goat-yogurt
1 cup plus 2 tablespoons heavy cream
1/2 teaspoon powdered gelatin
3/4 cup confectioners' sugar
1/2 teaspoon rosewater, or to taste

Preheat the oven to 200 degrees F. Line two baking sheets with
nonstick liners or parchment paper.

In a bowl with an electric mixer, beat the whites until they hold
soft peaks. Add the confectioners' sugar a little at a time and
beat the whites for 10 to 12 minutes, or until they are very firm.
Add the rosewater, 1/2 teaspoon at a time.

Drop tablespoon amounts of the batter onto the baking sheets,
leaving 3 inch spaces between them. Using the back of a spoon,
smooth each meringue into a flat disk. Bake for 2 to 2 1/4 hours,
or until meringues can be easily lifted off the liners and are
completely dried out.

In a bowl, toss together 3/4 cup of the raspberries and the sugar
and let the mixture macerate for one hour. Transfer the berries to
a food processor or blender and puree until smooth. Strain the
mixture through a fine sieve, pressing on the solids. In a large
bowl, gently mix together the remaining raspberries and raspberry
puree.

Line a sieve with a double thickness of cheesecloth and set it over
a bowl. Place the yogurt in the sieve and let drain for 30 minutes.
Transfer 1 cup of the drained yogurt to a bowl and whisk until
smooth.

In a small saucepan, combine 2 tablespoons of the heavy cream and
the gelatin and let stand for 5 minutes to soften. Place pan over
low heat and stir gently until gelatin is dissolved, about 5 minutes.
Strain the gelatin mixture through a fine sieve into the yogurt,
add sugar, and whisk to combine.

In a bowl, with an electric mixer beat the remaining cream until
it holds soft peaks. Whisk the cream mixture into the yogurt mixture.
Whisk in the rosewater. Chill the mousse until set, at least 3
hours.

Arrange a meringue in a shallow serving dish, spoon some of the
compote over the meringue, add a dollop of the yogurt mousse, and
top with another meringue. Drizzle some of the berry compote sauce
decoratively around the dish and garnish with a scoop of raspberry
sorbet. Prepare remaining servings in the same manner.

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