bout 1 oz of the meringue and all but about 3 oz
pices and slowly work it all into a thick dough.
he top to keep the meringue from spilling out. Holding the
How to make the meringue cookies:
Preheat the oven to
se.
For the meringue: Chop the meringue cookies into small chunks and
he egg whites for the meringue, to avoid underbeating the egg
Beat cream in large bowl with electric mixer until firm peaks form. Fold in yogurt and meringue cookies.
Divide half the cream mixture among four 1-cup serving glasses. Top with mango, then remaining cream mixture. Serve immediately.
rumbs until evenly combined. Let meringue batter rest for 10 to
o stiff peaks. When the meringue is stiff remove from the
For the cookies: Cream butter and sugar. Add
f lemon curd and 1 meringue cookie.
s not stretched. Trim all around, 1/2-inch
inch apart, making 24 cookies.
Bake until lightly golden
nto cream. Fold in crushed meringue cookies and raspberry liqueur. Pour into
Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form.
Pour frozen raspberries into a glass bowl and top with whipped cream. Layer meringue cookie chunks on top. Refrigerate for 2 to 3 hours.
Serve and mix right before eating.
o 350\u00b0F.
Beat all of the ingredients together except
ompletely.
To make the cookies, if your butter isn't
nd continue baking until the cookies are golden brown on the
For Waffle Cookies:
Pre-heat oven to
asy and ensures uniformly rounded cookies).
Bake for 12 to