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