Dessert Recipes

Red Raspberry Meringue

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  • 4 egg whites (room temperature)
  • 1/4 teaspoon cream of tartar
  • 1 cup granulated sugar
  • 4 cups fresh raspberries
  • 3/4 cup granulated sugar
  • 2 1/2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/3 cup cold water
  • 2 1/2 tablespoons fresh lemon juice
  • 2 teaspoons lemon gelatin powder
  • 1 tablespoon unsalted butter whipped cream (garnish)


  1. Heat oven to 275 degrees F. Lightly oil a 9 inch pie pan.
  2. Beat egg whites until foamy. Add cream of tartar and beat just until stiff.
  3. Add sugar, one tablespoon at a time, and beat until meringue is stiff and glossy.
  4. Place meringue in pie plate, piling it up the sides and depressing it in the center.
  5. Bake for 1 hour and 15 minutes without opening the door.
  6. Cool in oven with door slightly ajar.
  7. Prepare filling while the meringue is baking.
  8. 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.
  9. Scrape the mixture into a heavy saucepan and cook until thick, stirring constantly.
  10. Remove from stove; add gelatin, butter and the remaining 1/2 cup sugar. Stir until gelatin is dissolved. Set aside to cool.
  11. Spread a thin layer of this glaze over the bottom of the meringue shell.
  12. Carefully stir 2 3/4 cups raspberries into the remaining glaze. Pour over first layer.
  13. Top with remaining 1 cup of raspberries.
  14. Top with sweetened whipped cream.

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