Light Dessert Recipes
There's never a bad time to enjoy extra light and fluffy desserts with family and friends. No matter what the occasion, you'll be happy to know there's a simple and practical way to create all of your favorite treats.
With the Sunbeam® Mixmaster® Stand Mixer you can make all of your best desserts, from sugar cookies and cakes to meringues and lighter treats. Perfecting the art of mixing, the convenience of the stand mixer makes for less work than a hand mixer. Moreover, the offset bowl position makes it easy to add ingredients and a speed dial effortlessly adjusts with steps in recipes.
Try out one of these tasty and light recipes!
Light, sweet and delicate, it's hard to find a more perfect summer dessert than the meringue. Crisp on the outside and marshmallow-y on the inside, these sweet treats not only taste delicious, but look beautiful as well.
- Egg whites of three large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 1/2 teaspoon distilled white vinegar
- Pink and yellow food coloring
- Pastry bag
- Gold leaf sheets
- Heat oven to 200 degrees.
- Line baking sheet with parchment paper.
- Add egg whites to stand mixer bowl fitted with a whisk. Whip until stiff peaks hold and meringue does not slide out when bowl is turned upside down.
- Slowly add in sugar, then vanilla, then vinegar.
- Increase speed, mixing until mixture no longer has sugar grit when rubbed with two fingers. Meringue should hold stiff and glossy peaks.
- Line the inside of a pastry bag with stripes of food coloring then turn it right side in and fit with a large round tip.
- Fill pastry bag with meringue mixture.
- Pipe meringue 1-inch apart.
- Bake meringue cookies for about 90 to 120 minutes, or until meringue easily peels away from parchment paper.
- Allow meringues to cool on a wire rack.
- Add gold leaf flakes onto meringue.
- Store in an airtight container in the refrigerator.
This fruity treat is decadent and delicious, but extremely easy to make!
- 2 1/4 cups frozen berries
- 2 tablespoons of sugar
- 1 large egg white
- Fresh berries and whipped cream for serving (optional)
- Add fruit to food processor and puree for about 1 minute, until blended.
- Add sugar and pulse briefly.
- Transfer to the bowl of your stand mixer.
- Mixing on low speed, carefully add in egg white.
- Beat with a mixer fitted with the whisk attachment until fluffy, for several minutes.
- Spoon the mousse into glass jars and top with fresh berries or whipped cream, if desired.
Bright, colorful and tart, this recipe is an ideal way to unwind on a warm summer night. It serves great with shortbread cookies.
- 1 1/2 pounds rhubarb (trimmed and sliced 1/2 inch thick)
- 1/2 cup honey
- Zest and juice of 1 orange
- 2 tablespoons candied ginger, finely chopped
- 1/2 vanilla bean, split
- Pinch of sea salt
- 3/4 cup heavy cream
- 1 tablespoon granulated sugar
- In a saucepan over medium heat, combine the rhubarb, honey, orange zest and juice, candied ginger, vanilla bean, and salt.
- Cover and cook, stirring often, for about 10 minutes.
- Once mixture has come to a boil and rhubarb has been softened, allow to cool and remove vanilla bean.
- Transfer compote mix to a bowl and refrigerate, uncovered for at least 30 minutes.
- In the bowl of your stand mixer, combine the cream and sugar until soft peaks form. Set aside 1/3 of cold mixture for garnish and then fold remaining into the whipped cream.
- Spoon the fool into six glasses and chill for 1 hour before serving.
- Top with remaining compote mixture and enjoy!