Heavenly red raspberry meringue
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Egg whites, room temperature | |
| ¼ | teaspoon | Cream of tartar |
| 1 | cup | Sugar |
| 4 | cups | Fresh raspberies |
| ¾ | cup | Sugar |
| 2½ | tablespoon | Cornstarch |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Cold water |
| 2½ | tablespoon | Fresh lemon juice |
| 2 | teaspoons | Lemon gelatin powder |
| 1 | tablespoon | Unsalted butter |
| Whipped cream, for garnish | ||
Directions
Preheat oven to 275 degrees. Lightly oil a 9-inch pie pan. Beat egg whited until foamy. Add cream of tartar and beat just until stiff. Add sugar, 1 tablespoon at a time, and beat until meringue is stiff and glossy. Place meringue in pie plate, piling it up the sides and depressing it in the center. Bake for 1 hour and 15 minutes without opening the door. Cool in oven with door slightly ajar.
Prepare filling while meringue is baking. Combine ¼ cup of the raspberries and ¼ cup of the sugar with the cornstarch, salt, water, and lemon juice in a food processor. Mix until smooth. Scrape the mixture into a heavy saucepan and cook until thick, stirring constantly. Remove from stove; add gelatin, butter, and the remaining ½ cup sugar. stir until gelatin is dissolved. Set aside to cool. Spread a thin layer of this glaze over the bottom of the meringue shell. Carefully stir 2¾ cups raspberries into the remaining glaze. Pour over first layer. Top with remaining 1 cup of raspberries. Top with sweetened whipped cream.
Recipe by: Diane Lamere
Posted to MC-Recipe Digest V1 #445 by Diane Lamere <dlamere@...> on Jan 29, 1997.