Admin
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Number of posts : 4171
Age : 65
Location : Texas
Registration date : 2008-10-24
 | | Subject: Raspberry Angel Pie Mon Nov 10, 2008 7:41 pm | |
| Raspberry Angel Pie Baked Meringue Shell, recipe below1 quart fresh raspberries1 cup heavy cream1 tsp almond extract Make Meringue ShellWash raspberries, drain very wellTurn 3 cups berries into large bowl, reserving rest for garnishIn small bowl, with rotary beater, beat cream just until stiff Add almond extractGently fold whipped cream into raspberries until well combinedSpoon mixture into meringue shell, mounding highGarnish top with reserved raspberriesServe at onceMakes 6 to 8 servings Baked Meringue Shell 3 egg whites1/4 tsp cream of tartar1/4 tsp salt3/4 cup sugar Lightly butter bottom and side of a 9 inch pie plateIn large bowl of electric mixer, let egg whites warm to room temperature 1 hourAt high speed, beat egg whites with cream of tartar and salt just until very soft peaks form when beater is slowly raisedGradually beat in sugar, 2 tbsp at a time, beating well after each additionContinue beating until very stiff peaks formMeringue should be shiny and moistPreheat oven to 272FSpread 2/3rds of meringue on bottom of prepared pie plateUse rest to cover side and mound around rimBake 1 hourLet cool in pan, on wire rackTo serve Fill with ice cream and sauceMakes 6 to 8 servings | |
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