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Raspberry Filled
Almond Meringue Dessert
Meringue
2 cups toasted slivered
almonds, finely
chopped
8 egg whites, room
temperature
7 tablespoon vanilla
7 teaspoon white
vinegar
2 cups powdered
sugar
Filling
2 cups trozen
mspberTies (from 16
oz. bag)
cup granulated sugar
2 tablespoons
cornstamh
cup water or oronge
juice
7 cup whl_:_pingcream
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_/_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 21/_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
lY_ 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.
52
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