Raspberry Meringue Pie

Total Time:
2 hr 30 min
Prep:
15 min
Cook:
2 hr 15 min
Ingredients
  • 8 egg whites
  • 8 ounces granulated sugar
  • 1 -ounce raspberry powder
  • 8 ounces confectioners' sugar
  • 1 tablespoon balsamic vinegar
  • Filling:
  • DULCE DE LECHE CREAM*:
  • 1/4 cup heavy cream
  • 1/4 cup creme fraiche
  • 1/4 cup dulce de leche (available at specialty stores)
  • Fresh raspberries, for garnish
  • *sorbet or ice cream may be substituted
Directions
  • In a stainless steel mixing bowl, whip the egg whites, whip to frothy. Continue whipping and stream in the granulated sugar. Whip to firm peaks. With a plastic spatula, fold in the pre-sifted raspberry powder and confectioners' sugar. Fold in vanilla extract and balsamic vinegar.

  • Spoon meringue into a piping bag fitted with desired piping tube. Pipe on parchment paper to desired disc shape. Place in a preheated 200 degree oven and bake for 2 hours.

DULCE DE LECHE CREAM*:
  • Whip the heavy cream and creme fraiche to firm peak. Fold in the dulce de leche. Fill meringue tart shell. Top with fresh picked berries.


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