Red Raspberry Meringue

Ingredients

• 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

Instructions

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.