Meringue
2 cups toasted slivered
almonds, finely
chopped
8 egg whites, room
temperature
1 tablespoon vanilla
1 teaspoon white vinegar
2 cups powdered sugar
Filling
2 cups frozen raspberries
(from 16 oz. bag)
1
⁄
2
cup granulated sugar
2 tablespoons cornstarch
1
⁄
4
cup water or orange
juice
1 cup whipping cream
3 tablespoons powdered
sugar
To make Meringue, place egg whites in mixer
bowl. Attach bowl and wire whip to mixer. Turn to
Speed 8 and whip about 1
1
⁄2 minutes, or until foamy.
Continuing on Speed 8, add vanilla and vinegar.
Whip about 5 seconds. Add powdered sugar. Turn
to Speed 4 and beat about 5 seconds. Stop and
scrape bowl. Turn to Speed 8 and whip about
2
1
⁄2 minutes, or until stiff but not dry. Stop and
scrape bowl. Add nuts. Turn to Stir and mix about
10 seconds, or until well blended.
Divide egg white mixture equally between two
9-inch round baking pans lined with waxed paper
cut to fit the pan bottoms, greased, and floured.
Bake at 350°F for 25 to 35 minutes, or until golden
brown. Cool in pans about 15 minutes. Remove
from pans and cool completely on wire racks.
To make Filling, place raspberries, granulated
sugar, cornstarch, and water in medium saucepan.
Cook and stir over medium heat until bubbly. Cook
about 1 minute longer, or until thick and
translucent, stirring constantly. Remove from heat.
Strain seeds if desired. Cool completely.
Place whipping cream and powdered sugar in mixer
bowl. Attach bowl and wire whip to mixer.
Gradually turn to Speed 8 and whip about
1
1
⁄2 minutes, or until cream holds soft peaks. Stop
mixer. Add cooled raspberry mixture. Turn to
Speed 8 and whip about 15 seconds, or until thick
and blended.
Place 1 meringue layer on serving plate. Top with
half the filling. Top with remaining meringue layer
and remaining filling. Freeze or refrigerate until
serving. Garnish with fresh raspberries or almonds,
if desired.
Yield: 8 servings.
Tip: To toast almonds, place in baking pan and
bake at 375°F for 6 to 8 minutes.
Per serving: About 528 cal, 11 g pro, 58 g carb,
28 g fat, 41 mg chol, 71 mg sod.
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RASPBERRY FILLED
ALMOND MERINGUE DESSERT
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