Raspberry ripple meringue

By taniaf

Per serv: 104 cal

Ingredients

• 10 oz raspberries
• 3/4 cup plus 1 tsp sugar
• 1/2 tsp lemon juice
• 1 tbsp cornstarch
• 1/2 tsp cream of tartar
• 3 egg whites
• Salt
• Whipped cream, for Erving

Details

Servings 8

Preparation

Step 1

Preheat oven to 200. Trace an 8 inch circle onto a piece of parchment paper. Place upside down onto a baking sheet. In a food processor, purée half the raspberries, 1 tsp sugar, and lemon juice until smooth. With a rubber spatula, press mixture thru a fine sieve into a bowl. Discard solids. In a small bowl, whisk together 3/4 cup sugar and cornstarch.
In a large bowl of a mixer, beat cream of tartar, egg whites, and a pinch of salt on high until foamy. Reduce sped to low and add sugar mixture in 3 additions. Beat on high 30 seconds after each addition. Scrape down bowl and beat on high until stiff peaks form, 3-4 minutes.
Add 2 tbsp raspberry sauce but do not stir. With rubber spatula, mound meringue onto prepared baking sheet.
Bake until crisp and dry on outside, 1 hour 50 minutes. Turn off heat and let meringue dry in oven, 1 hour. Remove from oven and let cool completely. To serve, gently peel meringue from parchment and transfer to a platter. Top with whipped cream, rest of sauce and raspberries.