16 servings (serving size: about 1 cup meringue, 1 1/2 tablespoons raspberry mixture, and 1 1/2 tablespoons whipped topping)
Photography: Randy Mayor; Styling: Melanie J. Clarke

How to Make It

Step 1

Preheat oven to 450º.

Step 2

Place the egg whites and salt in a large bowl, and beat with a mixer at medium speed until foamy. Add the cream of tartar; beat for 1 minute. Gradually add the sugar, 1 tablespoon at a time, beating until well blended (about 8 minutes). Add vanilla extract. Increase mixer speed to high, and beat for 5 minutes or until soft peaks form. (Do not underbeat.) Coat the inside of a 10-inch springform pan with butter, and add meringue, spreading evenly. Break air pockets by cutting through meringue with a knife.

Step 3

Place pan in 450° oven. Turn the oven off, and cool in closed oven for at least 24 hours.

Step 4

Drain the raspberries, reserving 1/4 cup liquid. Place raspberries in a food processor, and process until smooth. Press raspberry mixture through a fine sieve into a bowl to measure 1 1/4 cups. Discard solids. Stir in the reserved raspberry liquid. Spoon cooled meringue into bowls. Drizzle with raspberry mixture, and top with whipped topping.

Step 5

Note: Egg whites that have been beaten until soft peaks form maintain a glossy appearance. The texture of the whites is only lightly stiff.

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