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Meringue With Raspberry Sauce

Susan Kielley
Evan Kielley

  • 6 egg whites, use large eggs
  • ½ tsp cream of tartar
  • ¼ tsp salt
  • 1 ½ cups sugar

  • ½ tsp vanilla

  • ½ tsp almond extract

  • 1 cup chilled whipping cream
  • 1 pkg frozen sweetened raspberries

Heat oven to 450°F. Butter a springform pan. Beat egg whites, cream of tartar and salt until foamy. Beat in sugar, 2 tablespoons at a time. Beat at high speed until stiff and glossy. Beat in vanilla and almond extract. Spread in pan. Place in oven and turn oven off immediately. Leave in oven for 8 hours. Do not open oven door. Run knife around edge and invert meringue on serving platter. Ice meringue with chilled whipped cream and serve with puréed frozen raspberries.