This amazing dessert will melt in your mouth. The high temperature of the oven causes a crisp crust to form on the outer edges, and cooling in the oven leaves the dessert's center soft and fluffy. Pasteurized egg whites eliminate any food-safety concerns. Look for pasteurized whites or cartons of pasteurized eggs near the eggs and egg substitute in your supermarket's dairy case. Or you can do as we did and order them directly from Eggology (888-669-6557, www.eggology.com). If you use pasteurized eggs, whipping the whites to soft peaks will take slightly longer than the recipe specifies.
Cooking Light DECEMBER 2003
Preheat oven to 450º.
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.
Place pan in 450° oven. Turn the oven off, and cool in closed oven for at least 24 hours.
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.
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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