Side Pannel
Heavenly Red Raspberry Meringue
Heavenly Red Raspberry Meringue
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit, Desserts
Ingredients List
- 4 Egg whites, room temperature
- 1/4 ts Cream of tartar
- 1 c Sugar
- 4 c Fresh raspberies
- 3/4 c Sugar
- 2 1/2 tb Cornstarch
- 1/4 ts Salt
- 1/3 c Cold water
- 2 1/2 tb Fresh lemon juice
- 2 ts Lemon gelatin powder
- 1 tb 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 1/4 cup of the
raspberries and 1/4 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 1/2 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 2 3/4 cups
raspberries into the remaining glaze. Pour over first layer. Top with
remaining 1 cup of raspberries. Top with sweetened whipped cream.
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 1/4 cup of the
raspberries and 1/4 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 1/2 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 2 3/4 cups
raspberries into the remaining glaze. Pour over first layer. Top with
remaining 1 cup of raspberries. Top with sweetened whipped cream.
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