Here’s a lovely dessert that your guests will think is almost too pretty to eat! I love the graceful heart shape of the raspberry meringue. —Mary Lou Wayman, Salt Lake City, Utah
Ingredients
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- Dash salt
- 1 cup sugar
- 1/3 cup finely chopped almonds, toasted
- 1 teaspoon vanilla extract
- filling:
- 3 cups fresh or frozen unsweetened raspberries, thawed
- 1 teaspoon cornstarch
- 1/2 cup seedless raspberry jam
- 3 cups raspberry or lemon sorbet
- 1/3 cup sliced almonds, toasted
- Additional fresh raspberries, optional
Directions
- Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add sugar 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved. Fold in chopped almonds and vanilla.
- Preheat oven to 300°. Drop meringue into 6 mounds on a parchment-lined baking sheet. Shape into 4-in. hearts with the back of a spoon, building up the edges slightly. Bake for 35 minutes. Turn oven off; leave meringues in the oven for 1 to 1-1/2 hours.
- For filling, place raspberries in a food processor. Cover and process until blended. Strain, discarding seeds. In a small saucepan, combine the cornstarch, pureed raspberries and jam until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute or until thickened. Cool.
- To serve, spoon sauce into meringue hearts. Place scoop of sorbet on top. Sprinkle with sliced almonds. Garnish with fresh raspberries if desired.
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