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Raspberry Sorbet and Meringue Sandwiches

Photography: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 12 servings (serving size: 2 triangles)
Crisp meringues encase fruity sorbet (any flavor will work). A stint in the freezer hardens the sorbet, ensuring a clean cut.

Ingredients

  • Meringues:
  • 1 cup sugar
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 5 large egg whites
  • 2 teaspoons white vinegar
  • 1/2 teaspoon vanilla extract
  • Filling:
  • 1 quart raspberry sorbet, softened

Nutrition Information

  • calories 143
  • caloriesfromfat 0.0 %
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1.5 g
  • carbohydrate 34.6 g
  • fiber 1.3 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 73 mg
  • calcium 1 mg

How to Make It

  1. Preheat oven to 250°.

  2. To prepare meringues, cover a large baking sheet with parchment paper. Draw 2 (8 x 12-inch) rectangles on paper. Turn paper over, and secure with masking tape.

  3. Combine first 3 ingredients, stirring with a whisk. Place cream of tartar and egg whites in a large bowl, and beat with a mixer at high speed until foamy. Gradually add sugar mixture, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Add vinegar and vanilla, and beat until combined. Divide egg white mixture evenly between drawn rectangles; spread the egg white mixture to the outside edges of each rectangle.

  4. Bake at 250° for 2 hours or until dry. Turn oven off; partially open oven door. Cool meringues in oven 1 hour. Remove from oven. Carefully remove meringues from paper.

  5. To prepare sandwiches, spread sorbet over flat side of 1 meringue; top with the remaining meringue, flat side down, pressing gently. Wrap sandwich tightly in plastic wrap; freeze 4 hours or until firm. Unwrap and cut sandwich in half lengthwise. Cut each half crosswise into 6 (2 x 4-inch) pieces. Cut each piece in half diagonally to form 24 triangles.