KitchenAid 9708307C manual Raspberry Filled Almond Meringue Dessert, To Make Meringue

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Raspberry Filled

Almond Meringue Dessert

Meringue

2cups toasted slivered almonds, finely chopped

8egg whites, room temperature

1tablespoon vanilla

1teaspoon white vinegar

2cups powdered sugar

Filling

2cups frozen raspberries (from 16 oz bag)

1⁄2 cup granulated sugar

2tablespoons cornstarch

1⁄4 cup water or orange juice

1cup whipping cream

3tablespoons powdered sugar

To Make Meringue:

Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip about 11⁄2 minutes, or until foamy. Continuing on Speed 8, add vanilla and vinegar. Whip about

5 seconds. Add powdered sugar. Turn to Speed 4 and beat about 5 seconds. Stop and scrape bowl. Turn to Speed 8 and whip about

21⁄2 minutes, or until stiff but not dry. Stop and scrape bowl. Add nuts. Turn to STIR and mix about 10 seconds, or until well blended.

Divide egg white mixture equally between two 9" round baking pans lined with waxed paper cut to fit the pan bottoms, greased, and floured. Bake at 350°F for 25 to 35 minutes, or until golden brown. Cool in pans about

15 minutes. Remove from pans and cool completely on wire racks.

To Make Filling:

Place raspberries, granulated sugar, cornstarch, and water in medium saucepan. Cook and stir over medium heat until bubbly. Cook about

1 minute longer, or until thick and translucent, stirring constantly. Remove from heat. Strain seeds if desired. Cool completely.

Place whipping cream and powdered sugar in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to Speed 8 and whip about 11⁄2 minutes, or until cream holds soft peaks. Stop mixer. Add cooled raspberry mixture. Turn to Speed 8 and whip about 15 seconds, or until thick and blended.

Place 1 meringue layer on serving plate. Top with half the filling. Top with remaining meringue layer and remaining filling. Freeze or refrigerate until serving. Garnish with fresh raspberries or almonds, if desired.

Yield: 8 servings.

Tip: To toast almonds, place in baking pan and bake at 375°F for 6 to 8 minutes.

Per serving: About 528 cal, 11 g protein, 58 g carb, 28 g fat, 41 mg chol, 71 mg sodium.

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