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Red Raspberry Meringue




  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, 1 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 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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