Heavenly Red Raspberry Meringue

Recipe Ingredients

4		Egg whites - room temperature
1/4 teaspoon	1.3ml	Cream of tartar
1 cup	198g / 7oz	Sugar
4 cups	948ml	Fresh raspberries
3/4 cup	148g / 5.2oz	Sugar
2 1/2 tablespoons	37ml	Cornstarch
1/4 teaspoon	1.3ml	Salt
1/3 cup	78ml	Cold water
2 1/2 tablespoons	37ml	Fresh lemon juice
2 teaspoons	10ml	Lemon gelatin powder
1 tablespoon	15ml	Unsalted butter
		Whipped cream - for garnish

Recipe Instructions

Preheat oven to 275F.

Lightly oil a 9-inch pie pan. Beat egg whites 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.

Source:
Diane Lamere

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